Rice Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2		Garlic cloves - finely chopped
500		Chicken stock
1 tablespoon	15ml	Preserved vegetable
1 tablespoon	15ml	Light soy sauce
1/4 teaspoon	1.3ml	Ground white pepper
1 tablespoon	15ml	Fish sauce
60		Minced pork
240		Boiled fragrant rice
		Fresh coriander to garnish.

Recipe Instructions

In a wok or frying pan, heat the oil and fry the garlic until golden brown. Remove from the heat and set aside.

In a saucepan, heat the stock with the preserved vegetable. Add the soy sauce, pepper and fish sauce. Bring to simmering point.

Holding the pork loosely in one hand, pull off small pieces with the other hand and drop in to the stock. When all has been added cook for 1 minute.

Add the cooked rice and stir thoroughly. Cook for a further 4-5 minutes or until the rice is heated through and soft. The soup should be quite thick.

Ladle into individual bowls. Add 1 tbs of the garlic and oil mixture to each and garnish with coriander leaves.

Source:
"The Southeast Asia Cookbook" by Ruth Law

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