Filipino-style rice soup with crispy garlic

Name: Filipino-style rice soup with crispy garlic
Cuisine: Asian
Ingredients: 1 medium onion, finely chopped; 2 tbsp ghee or coconut oil; 4 garlic cloves, finely chopped; 1 fat thumb of ginger, peeled and finely chopped; 2 medium carrots, finely sliced; 1.5-1.8 litres chicken or vegetable stock, as needed; 180g white basmati rice, rinsed well; 2 large heads of pak choy or baby spinach; 2 tsp fish sauce (or vegan fish sauce); 3 tbsp tamari or soy sauce; Juice of 1 lemon or 1 ½ limes; 1 fresh chilli, any colour, sliced; 4 tbsp ghee or coconut oil; 8 garlic cloves, finely sliced; 2 handfuls of shredded leftover cooked chicken or 4 handfuls of sliced shiitake mushrooms; A few sliced spring onions; Handful fresh coriander, roughly torn

7 steps

Updated at: Thu, 17 Aug 2023 03:11:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories606.2 kcal (30%)

Total Fat28.2 g (40%)

Carbs64.6 g (25%)

Sugars11.6 g (13%)

Protein22.5 g (45%)

Sodium1667.6 mg (83%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

medium, finely chopped

2 Tbspghee

or coconut oil

4garlic cloves

finely chopped

1 thumbginger

fat, peeled and finely chopped

2carrots

medium, finely sliced

1.5 litreschicken stock

or vegetable, as needed

180gwhite basmati rice

rinsed well

2 headspak choy

or baby spinach

2 tspfish sauce

or vegan fish sauce

3 Tbsptamari sauce

4 Tbspghee

2 handfulschicken

shredded, leftover, cooked

Instructions

Step 1

To make the soup, fry the chopped onion in the ghee or oil in a medium saucepan for five minutes to soften, stirring every now and then. Stir in the garlic, ginger and carrots with a generous pinch of salt and pepper and fry for another five minutes.

Step 2

Add 1.5 litres of stock and the rice, pop the lid on and bring to the boil, then immediately reduce to a medium simmer for 20 minutes until the rice is cooked. Stir through a few times.

Step 3

Finely chop the pak choy stalks and roughly slice the leaves. Place on top of the soup, drizzle over the fish sauce, pop the lid back on and cook for another three minutes, or stir in the spinach leaves. Stir through and take off the heat. Feel free to add more stock towards the end of cooking if you like a soupier consistency.

Step 4

Meanwhile, make the toppings. Combine the tamari/soy and lemon/lime juice, lots of black pepper and some sliced chilli (reserve some to serve). Set aside.

Step 5

Heat three tablespoons of the ghee or oil in a medium frying pan and gently fry the garlic until lightly golden; be careful not to burn it. Immediately transfer the garlic and any oil to a small bowl.

Step 6

Put the pan back on a medium-high heat and melt the remaining ghee or coconut oil. Scatter the shredded chicken or sliced shiitake mushrooms in the pan and fry undisturbed for a few minutes to get a little colour. Toss and fry for a few minutes to colour the other side (mushrooms may take a little longer to brown than chicken so just keep an eye and adjust timings as needed). Season with salt, remove from the heat but keep in the pan so the chicken/mushrooms stay warm.

Step 7

Serve the pan of soup in the middle of the table. Offer the fried garlic, fried chicken, tamari-citrus sauce, sliced spring onion, coriander and remaining sliced chilli in bowls for people to help themselves.

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