Ingredients
Serves: 4
- 1 litre pork or chicken stock or water
- 2 cups cooked jasmine rice
- 150g ground pork
- 1 teaspoon galangal powder
- 1/4 teaspoon ground white pepper
- salt or fish sauce to taste
- 1/4 cup fried garlic in oil
- 1/4 cup pickled jalapenos in vinegar
- 1/4 cup green onions, thinly sliced
- 1/4 cup coriander sprigs, chopped
Directions
Prep:10min ›
Cook:20min ›
Ready in:30min
In a largish pot heat up the stock or water to a simmer. Add the pork in little tiny bits, like miniature dumplings. Simmer until cooked through.- Add the galangal powder, white pepper and rice. Bring to a simmer again and let simmer for 5-15 minutes, depending on how thick you like your soup (the rice will expand as it simmers.)
- Season with salt or fish sauce to taste. You might not need any, depending on how salty your stock was.
- Serve in deep bowls. Let the guests add fried garlic, pickled jalapenos, green onions and coriander to their taste.
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Reviews and ratings
Global ratings:
(2)
Reviews in English (2)
0
Love the recipe, taste just like I remember from the stalls in Thailand! But skipped the jalapeno and used fresh ginger instead of powder. - 10 Jul 2016
0
Simple and delicious! - 09 Dec 2014
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