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🍽️ Thai Spicy Rice Soup

286 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati whole grain rice
• salt
• 1 red bell pepper
• 1 red chili pepper
• 3 spring onions
• 0.5 bunch cilantro (approx. 15 g)
• 2 garlic cloves
• 5 g ginger (approx. 2 cm)
• 2 tbsp soybean oil
• 800 ml chicken broth
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp rice vinegar
• pepper

Instructions

1. 1. Bring 500 milliliters of water with salt to a boil.
2. 2. Add the rice to the boiling water.
3. 3. Let the rice cook for 20 to 25 minutes.
4. 4. Wash the bell pepper and the chili pepper under running water.
5. 5. Halve the bell pepper and the chili pepper lengthwise.
6. 6. Remove the seeds from the bell pepper and chili peppers.
7. 7. Cut the bell pepper and chili flesh into very fine strips.
8. 8. Wash the spring onions and shake them dry.
9. 9. Remove the tough ends of the spring onions.
10. 10. Cut the white and light green parts of the spring onions into thin rings.
11. 11. Cut the dark green parts of the spring onions into fine strips.
12. 12. Wash the cilantro and shake it dry.
13. 13. Pluck the cilantro leaves from the stems.
14. 14. Peel the garlic and the ginger.
15. 15. Finely chop the garlic and the ginger.
16. 16. Heat oil in a pot.
17. 17. Sauté the garlic and ginger over medium heat for 1 minute.
18. 18. Add the bell pepper and chili strips to the pot.
19. 19. Add the spring onions to the pot.
20. 20. Toss the vegetables briefly.
21. 21. Pour the broth into the pot.
22. 22. Pour the fish sauce into the pot.
23. 23. Simmer the soup over medium heat for 5 to 8 minutes.
24. 24. Add the cooked rice to the soup.
25. 25. Add the cilantro leaves to the soup.
26. 26. Season the soup with soy sauce.
27. 27. Season the soup with rice vinegar.
28. 28. Season the soup with pepper.
29. 29. Fill the soup into soup bowls.
30. 30. Serve the soup.

Nutrition per serving

• kcal: 286
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 50 g