Thai · Dinner
Rice Soup With Minced Pork (Gluten-Free)
A Thai rice soup with jasmine rice simmered in pork-seasoned broth, topped with poached egg, fried garlic, scallion, cilantro and white pepper. Warming, savory-forward, mild in heat, served hot as a light home-style meal.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
442Calories
32.8gProtein
22.1gFat
29.2gCarbs
2.1gSugar
1.3gFiber
1791mgSodium
271mgChol
6.2gSat Fat
598mgPotassium
69mgCalcium
3.2mgIron
1.2mcgVitamin B12
4mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Mince garlic and julienne ginger on a board. Season pork with tamari and a pinch of white pepper until just combined.
2
Saute
Heat vegetable oil in a small saucepan over medium heat, fry garlic 1 to 2 minutes until pale gold and crisp, then lift onto a paper towel.
3
Simmer
Pour chicken stock into the saucepan and bring to gentle boil over medium-high heat, drop in pork nuggets, and simmer 4 to 5 minutes until opaque.
4
Simmer
Stir cooked rice and julienned ginger into broth, simmer over medium-low heat 5 minutes until rice softens, then crack egg into soup and poach 2 to 3 minutes until white sets.
5
Finish
Stir in fish sauce, salt and remaining white pepper, tasting and adjusting until savory and balanced.
6
Plate
Ladle soup into a deep bowl and scatter fried garlic, sliced scallion and chopped cilantro over top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork ground
- 7 oz200g jasmine rice, cooked
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce tamari
- 4 cloves4 cloves garlic
- 1 tsp1 tsp white pepper, divided
- 11 in (26g) ginger, fresh
- 22 small eggs
- 22 scallion
- 2 tbsp2 tbsp cilantro, fresh
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
