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🍽️ Creamy Rice Soup with Egg and Coconut

600 kcal · 30 min · 4 servings

Ingredients

• 1 Spring onion
• 30 g Ginger
• 1 Stalk Lemongrass
• 1 Tbsp Soybean oil
• 250 g Short-grain rice
• 500 ml Coconut milk
• 1 tsp Salt
• 2 Eggs
• 2 Oyster mushrooms
• 2 Tbsp Sesame oil
• 1 Lime (juice)

Instructions

1. 1. Wash the spring onions well and cut off the dry tips.
2. 2. Finely chop the white part of the onion.
3. 3. Cut the green leafy part into thin, long strips and set aside.
4. 4. Peel the ginger root and chop it finely as well.
5. 5. Wash the lemongrass and remove the tough outer leaves.
6. 6. Gently pound the stalk to soften it and release the flavors.
7. 7. Add the green part of the spring onion and the ginger to hot soy oil.
8. 8. Sauté briefly until fragrant.
9. 9. Add the rice and fry it briefly.
10. 10. Pour in the coconut milk and about 500 milliliters of water.
11. 11. Season with salt and bring the mixture to a boil once.
12. 12. Then let the soup simmer on low heat for about 25 minutes until it becomes thick.
13. 13. Stir occasionally and add more water if necessary.
14. 14. Boil the eggs until hard-boiled.
15. 15. Shock them immediately with cold water.
16. 16. Peel them and cut them in half.
17. 17. Clean the mushrooms and slice them into thin strips.
18. 18. Fry them in hot oil on high heat for 2 to 3 minutes until crispy and well-browned.
19. 19. Finally, season the rice soup to taste with salt and lime juice.
20. 20. Serve the soup by placing a halved hard-boiled egg, the fried mushrooms, and fresh spring onion greens on top.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 600
• Protein: 11 g · Fett/Fat: 38 g · Carbs: 54 g