|Nutritional Guidelines (per serving)|
|Servings: Serves 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In most Southeast-Asian countries, breakfast often takes the form of soup, noodles, or "congee" (porridge), which is actually a kind of thick rice soup. This rice porridge recipe is a good example, although I am more apt to make it for dinner. It's a soothing, comfort food, and excellent during cold weather. Whether cooked in a slow cooker, or on the stove, it's extremely easy to make, low in fat and calories, and healthy too (see my substitutions for whole grains).
- 7+ cups chicken broth (if vegetarian, use vegetable broth or vegetarian "chicken" broth)
- 1 1/2 cups Thai jasmine rice (other types of rice will work too)*
- 1/2 to 1 cup small fresh or frozen prawns/shrimp (thaw if frozen); or if vegetarian, 1/2 cup tofu cut into cubes
- 1 thumb-size piece galangal or ginger (peeled and finely grated)
- Handful of fresh basil leaves (roughly chopped if the leaves are large)
- 1/2 to 1 cup fresh coriander (roughly chopped)
- 3 spring onions (finely sliced)
- 1 to 3 tbsp. fish sauce (according to taste) or vegetarian fish sauce
- To Serve:
- Optional: fresh red chilies (sliced) or Thai red chili sauce
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- Dash of white pepper (or substitute black pepper)
Although you can make this recipe on the stove, it's easier to use a slow cooker (this way you won't have to keep checking on it, as it needs to cook quite a long time). Place broth and rice in a slow cooker on "high" (or "low" if cooking all day or overnight). Cover and allow to cook for at least 2 hours, or until rice is very soft. Tip: The rice should lose a lot of its form so that it looks almost like cream of wheat, or very soft, watery rice.
Add prawns to the slow cooker for the last 5 to 10 minutes - just long enough to cook them.
If the soup becomes too thick, add a little more broth or water.
Add 1 tbsp. of the fish sauce plus the ginger, and stir. Do a taste test for saltiness, adding up to 2 Tbsp. more fish sauce if not salty enough. (If too salty, add 1-2 Tbsp. lime juice). Note: Keep in mind that you'll be adding a little soy sauce to the soup before eating, which will also add to the saltiness.
Ladle into bowls and sprinkle with fresh coriander, basil, and spring onion.
Serve with pepper and the sauces mentioned above (red chili sauce or fresh cut red chili, soy sauce, and sesame oil), allowing your family or guests to add their own according to taste. (I usually add 1 to 2 tsp. soy sauce, 1/2 to 1 tsp. sesame oil, plus a little pepper to mine, for example.)
Leftover Tip: This soup always thickens with time. When preparing the leftovers, simply heat up in a pot on the stove, adding as much broth as necessary to thin it out.
If using whole grains: Just be aware they may have to cook a little longer than regular white rice. However, the taste is just as good. In fact, these days I always make this recipe with a mixture of brown and white rice plus whole grains like quinoa, buckwheat, etc...- it's delicious!