It’s no secret to most of my followers that I love me some Thai soup. (Okay, well, nearly anything Thai as long as it’s toned down for my wimpy American tongue. I also love nearly any soup.) This is my 2020 edition of “Snow Day Soup,” since we are not-quite-stranded in 3 1/2″ of melting snow and dinner needs to be created from foodstuffs on hand.
- 32 oz chicken or vegetable broth
- 2 cups water
- 1 cup cooked pork, diced
- 1 cup jasmine rice
- 2 tbsp soy sauce
- 1 tbsp coconut or sesame oil
- 1 tsp fish sauce
- 1 tsp ground ginger
- 1 tsp white pepper
- 3 drops lemongrass oil (or 1 stalk, crushed)
- 4 cloves garlic, crushed and sliced
- salt to taste
- Diced green onion, fresh cilantro leaves, and chili garlic paste to garnish (if desired)
Saute pork and garlic in oil until garlic is fragrant; add soy sauce, fish sauce, and seasonings. Once liquid has been absorbed by pork, add liquid and rice and stir to combine. Pressure cook for 3 minutes, then allow natural release for 5 minutes. Release remaining pressure and stir. Consistency should be somewhere between a broth and a porridge and the rice will be very soft. Garnish as desired.
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