An Asian style rice soup which makes the most of any leftovers lying in your fridge.
asian style rice soup
Author: Laura Scott
1/4tspdried chilli flakes
100gcooked basmati/jasmine rice
1knobgingerpeeled and finely chopped
1tsptamari/dark soy sauce
A pinch of sugar
4chestnut mushrooms finely sliced
leftover ham roughly chopped
2spring onions finely sliced
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.
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.
The recipe 'Asian Style Rice Soup' first appeared on How to cook good food and is copyright.