← Nouns Cooking · Thai

Ingredients

• 200 g raw jasmine rice, rinsed
• 1.5 l Water
• 1 pandan leaf, knotted (optional)
• ½ tsp Salt
• 150 g Pickled mustard greens, drained, rinsed and chopped
• 2 Chinese sausages, sliced on the diagonal
• 3 Eggs
• 1 tsp Fish sauce
• 2 tbsp Vegetable oil
• 2 salted duck eggs, halved (optional)
• 2 Bird's eye chilli, sliced (optional)
• 1 Lime, cut into wedges (optional)
• 2 Spring onion, sliced

Method

1. Put the rice, water, pandan and salt in a pot, bring to the boil and simmer gently for 20–25 min, stirring now and then, until the grains are soft and starting to burst but are still swimming in plenty of thin, starchy liquid.
2. Meanwhile fry the Chinese sausage in a dry pan over medium heat for 2–3 minutes until glossy and crisp at the edges. Set aside.
3. Heat the oil in the same pan. Beat the eggs with the fish sauce, pour them in and scramble gently for 1–2 minutes into soft folds.
4. Stir-fry the mustard greens for 1 minute in the pan juices, or simply serve them as they are with chilli and a squeeze of lime.
5. Ladle the rice soup into bowls, scatter with spring onion and set all the sides in the middle so everyone can add a little of each to every spoonful.

Tips

• The rice should stay loose; add a splash of hot water if it thickens like congee while standing.
• Salted eggs, pickled greens and sausage are all salty, so the soup itself is only lightly seasoned.

Sources

Written in our own words after cross-checking these recipes:

Thai Caliente Hungry in Thailand