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 long red chilli, finely sliced
½ cup white 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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