Asian Style Rice Soup
Prep Time
10 mins
Cook Time
15 mins
An Asian style rice soup which makes the most of any leftovers lying in your fridge.
Course:
Appetizer, Soup
Cuisine:
Asian
Keyword:
asian style rice soup
Servings: 2
Ingredients
- 1 tbsp sunflower/grapeseed oil
- 1 clove garlic finely chopped
- 1/4 tsp dried chilli flakes
- 100 g cooked basmati/jasmine rice
- 450 ml chicken stock
- 1 knob ginger peeled and finely chopped
- 2 tsp fish sauce
- 1 tsp tamari/dark soy sauce
- A pinch of sugar
- 4 chestnut mushrooms finely sliced
- leftover ham roughly chopped
- tofu chopped, optional
- 2 spring onions finely sliced
Instructions
-
Make the flavoured oil by heating the oil in a frying pan and adding the garlic. Fry until the garlic begins to turn golden at the edges, then turn off the heat and mix in the dried chillies. Set aside.
-
For the soup, bring the chicken stock to the boil in a small saucepan.
-
Add in the rest of the ingredients apart from the spring onions.
-
Bring the soup to the boil again and then simmer for 15 minutes.
-
Pour the soup into one large bowl or two smaller bowls and scatter over the spring onions and the chilli garlic oil.
Recipe Notes
This recipe makes enough soup to serve one person as a substantial lunch or two people as a starter. You can adapt the ingredients to suit what you have in your fridge.