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–+ servings
Thai Breakfast Rice Soup

Thai Breakfast Rice Soup: A Cozy Start to Your Day

Experience comforting flavors in this Thai Breakfast Rice Soup, a quick and nutritious dish featuring shrimp and jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups pork or chicken stock Use vegetable stock for vegetarian version
  • 3 cloves garlic Pounded for maximum aroma
  • 1 stalk cilantro root Can substitute with cilantro stems
  • 1 teaspoon white peppercorns Black pepper works in a pinch
  • 2 tablespoons fish sauce Substitute with light soy sauce for pescatarian option
  • 1 tablespoon soy sauce Light soy sauce is recommended
For the Rice and Protein
  • 1 cup cooked jasmine rice Pre-cooked for best texture
  • 1 pound shrimp Peel and devein before marinating
For the Finishings
  • 1 tablespoon fried garlic oil Homemade is highly recommended
  • 3 stalks green onions Chopped for garnish

Equipment

  • large pot
  • mortar and pestle

Method
 

Preparation
  1. In a mortar and pestle, combine 3 cloves of garlic, 1 teaspoon of white peppercorns, and 1 stalk of cilantro root. Pound into a smooth paste.
  2. Marinate 1 pound of shrimp in half of the herb paste for around 10 minutes.
  3. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add marinated shrimp and sauté for 3-4 minutes.
  4. In the same pot, bring 6 cups of stock to a boil. Add the rest of the herb paste and simmer for 2-3 minutes.
  5. Add 2 tablespoons of fish sauce and 1 tablespoon of soy sauce to the broth, stir well.
  6. Stir in 1 cup of cooked jasmine rice and the sautéed shrimp. Allow to simmer gently for another 2-3 minutes.
  7. Ladle the soup into bowls, drizzle with fried garlic oil, and garnish with chopped green onions.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store in the fridge for up to 3 days, keeping the rice and broth separate. Freeze the broth for up to 3 months, adding rice before serving.

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