Thai-style Breakfast Soup

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I’m super fed up of boring old breakfast’s. Cereal, porridge, egg & soldiers… all great but after 27 years of the same kind of food to start the day I fancy something different.

This is my take on the traditional Thai breakfast soup (Kao Tom), instead of rice I’m using rice noodles but it’s totally up to you. That’s the great thing about this recipe, it’s easily adaptable.. you can pretty much use up whatever ingredients you already have at home. My version is meat & fish free for a lighter start to the day, although any seafood or meat would go well (when doesn’t meat make things better? Sorry not sorry, veggies).

Perfect for those cold mornings, equally good for lunch.. in fact this little babe is perfect any time of day! So, here’s the recipe…

Serves two.                                                                                                                                         Ingredients:

  • 1 tin of light coconut milk
  • 200ml stock (vegetable, fish or meat depending on your personal preference)
  • Star anise
  • A thumb sized chunk of ginger, grated
  • 1 stalk of lemongrass (feeling lazy? Use paste instead)
  • 2 cloves of garlic, crushed
  • A small handful of coriander, chopped (reserve a couple of leave for garnish)
  • 1 – 3 red chillies, depending how hot you like it (remember you can always add but you can’t take away!)
  • A few splashes of fish sauce
  • 3 spring onions, chopped
  • 2 eggs
  • 75g rice noodles

Method:

  • Start by gentle frying off the spring onions, ginger, garlic and lemon grass in a medium-sized saucepan on a low heat. Cook for a couple of minutes. Add the chilli, coriander, star anise and a good couple of splashes of fish sauce. Continue cooking for a minute or so.
  • Slowly pour in the coconut milk and half of the stock, bring to the boil. Add the rice noodles, turn heat down to a simmer and leave to cook for 5 minutes.
  • Check consistency, add more stock if a little too thick for your liking.
  • Finally, you can either poach the eggs straight into the soup, being careful to keep them separate for easier serving, or if you’d prefer you can poach the eggs in another pan before adding to the soup. Serve into bowls, and top with remaining coriander and chilli. Enjoy!

2 Comments Add yours

  1. I can confirm that this is some taaaaasty grub!!!

    Liked by 1 person

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