Prawn, chicken and rice soup

Name: Prawn, chicken and rice soup
Cuisine: Italian
Ingredients: 2 tablespoons light soy sauce; 1 litre/1¾ pints chicken stock; 100 g/3½ oz raw tiger prawns, shelled and deveined; 300 g/11 oz cooked jasmine rice; a pinch of freshly ground white pepper; 4 garlic cloves, peeled and finely chopped; 2 spring onions, trimmed and finely chopped; 75 g/3 oz minced raw chicken; chopped fresh coriander leaves, to garnish; vegetable oil, for frying; 1 Chinese cabbage leaf (or use pak choi), roughly chopped; 2.5 cm/1 inch piece fresh root ginger, peeled and finely shredded; salt, to taste; 1 Chinese cabbage leaf (or use pak choi), roughly chopped; 1 fresh coriander root, finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 fresh coriander root, finely chopped
4 garlic cloves, peeled and finely chopped
a pinch of freshly

Europe
Asia
France
Italy
Thailand
Starter
Soup

Method

Using a spice grinder or small blender, whiz together the coriander root, 1 teaspoon of the chopped garlic, the white pepper and salt to form a paste.
Place the minced chicken, spring onions and coriander paste in a bowl and mix well, then shape into small balls,