Spicy Thai Rice Soup

Ingredients

• 250 g Basmati whole grain rice
• Salt
• 1 red bell pepper
• 1 red chili pepper
• 3 spring onions
• 0.5 bunch coriander (ca. 15 g)
• 2 Garlic cloves
• 5 g ginger (ca. 2 cm)
• 2 tbsp soy oil
• 800 ml chicken broth
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp rice vinegar
• Pepper

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water for 20–25 minutes. In the meantime wash and halve the bell pepper and chili, remove seeds and slice into very thin strips. Wash spring onions, shake dry, trim, cut white and light green parts into narrow rings and dark green parts into fine slivers. Wash coriander, shake dry and pluck leaves from stems. Peel garlic and ginger and finely chop.

2. 2.

   Heat oil in a pot and sauté garlic and ginger over medium heat for 1 minute. Add bell pepper, chili strips and spring onions, stir briefly, then pour in broth and fish sauce and simmer over medium heat for 5–8 minutes. Add the cooked rice and coriander leaves, season with soy sauce, rice vinegar and pepper, and serve in soup bowls.