Name: Sizzling Rice Seafood Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: Fresh Thai or italian basil leaves for garnish; Oil for frying; 2 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), finely sliced; 3 kaffir lime leaves, torn in half (optional); Six ¼ in (6 mm) thick slices galangal or fresh ginger; 12 medium shrimp, peeled and deveined; ¼ small white onion, finely chopped; 2 cloves garlic, minced; ½ lb (225 g) bay scallops; ½ cup (112 g) long-grain white rice, uncooked; 3 cups (750 ml) Basic Chicken Stock or store-bought ½ teaspoon salt; 1 tablespoon high-heat cooking oil; ¼ cup (62 ml) freshly squeezed lime juice; 2 tablespoons fish sauce (nam pla)

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This soup is an ode to our Uncle Jack’s famous Cantonese sizzling rice soup but with a Thai twist. I have so many fond memories as a child of sitting around a huge banquet table while a waiter placed the rice patties into the soup. All of the children would gasp as the rice would make the “sizzling” sound and we would clap with delight.