Thai · Dinner
Rice Soup With Minced Pork (Low-Chol)
Thai rice soup made with jasmine rice and lean minced pork, simmered in seasoned broth with ginger and aromatics. Finished with a silky egg white ribbon, white pepper, and a crispy fried garlic garnish for savory depth, served with fresh scallion and cilantro.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
389Calories
36.2gProtein
12.1gFat
36.5gCarbs
2.2gSugar
1.5gFiber
828mgSodium
62mgChol
3.4gSat Fat
680mgPotassium
48mgCalcium
2.7mgIron
0.8mcgVitamin B12
5.2mgVitamin C
gluten-free
low-cholesterol
low-calorie
protein-rich
low-chol
Instructions
1
Prep
Thinly slice the garlic, julienne the ginger, and slice the scallion and cilantro. Chop the cilantro finely.
2
Fry
Heat the vegetable oil in a saucepan over medium heat for 1 minute, then fry the sliced garlic for 2 minutes until golden and crisp. Remove onto a paper towel.
3
Simmer
Add the chicken stock to the saucepan and bring to a gentle simmer over medium heat. Drop in small clumps of pork and poach for 4 minutes, breaking up clumps, until fully opaque.
4
Cook
Stir in the cooked rice and julienned ginger, simmer for 3 minutes until softened. Pour the egg white in a thin stream while stirring gently, cooking 30 seconds until set into ribbons.
5
Plate
Stir in soy sauce and white pepper, season with salt. Ladle into a bowl and top with fried garlic, scallion, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz427g lean minced pork
- 3 cups360g cooked jasmine rice
- 2 1/2 cups600ml chicken stock, low-sodium
- 22 egg white
- 1 oz30g fresh ginger
- 6 cloves6 cloves garlic
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- pinch of salt
