Rice soup

Name: Rice soup
Yield: Serves 4
Cuisine: British
Ingredients: 1 tablespoon oyster sauce; 2 tablespoons asian fish sauce; 225 g cooked rice; 900 ml white stock; 2 teaspoons palm sugar or light brown sugar; 2 teaspoons palm sugar or light brown sugar; 6 raw king prawns, peeled and cut in half; 225 g lean pork, finely chopped; handful of coriander leaves; 1 small chilli, chopped; 4 garlic cloves, thinly sliced; 3 spring onions, thinly sliced; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Rice is always comforting, soothing and good for the digestion. The rice congees that the Chinese eat for lunch are too reminiscent of the gruel I ate in my period as a sickly child for my liking, but this recipe is slightly more robust, whilst still retaining the comfort factor. It is a meal in one.

Ingredients

3 tablespoons olive oil
3 spring onions, thinly sliced
4 garlic cloves, thinly sli

Asia
China
United Kingdom
Lunch
London
Soup
Gluten-free

Method

Heat the oil in a pan and fry the spring onions, garlic, chilli and half the coriander leaves. Add the pork and prawns and cook until the prawns change colour. Stir in the sugar and cook for a little longer. Pour off the surplus oil and add the rice, stock and other ingredients. Cook for a further 15 minutes. If liked, add a couple of lightly whisked eggs into the mixture and stir vigorously.</