Thai Breakfast Soup

  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
1 cup longrain rice
2 x 150g fillet snapper (or any other white fish), sliced into small pieces
6 tsp fish sauce
6 eggs
½ cup roughly chopped coriander leaves and stems
4 tbsp finely sliced spring onion
Extra fish sauce to serve

For the Garlic Oil

4 garlic cloves, roughly chopped
½ cup vegetable oil

For the Chilli Vinegar

1. For the garlic oil, heat vegetable oil over medium heat, add garlic and gently fry until the garlic is just starting to brown. Pour into a small bowl and set aside.

2. For the chilli vinegar, combine chilli and vinegar in a small bowl and set aside.

3. To make the rice soup, place rice and 5 cups of water in a large saucepan. Bring to the boil and gently simmer for 20 minutes until the rice becomes just tender. Add fish slices and stir gently. Simmer for a further 2 minutes or until fish is just cooked. The rice should be a soupy consistency, add more water if it’s too thick.

4. Place six individual serving bowls on your kitchen bench. Crack 1 egg into every bowl and add 1 tsp fish sauce to each. Ladle hot soup over raw egg and let it rest for about 1 minute to cook the egg. Garnish each bowl with coriander, spring onion, garlic oil, chilli vinegar and fish sauce.

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