- 6 cups chicken stock
- 1 small cooked white fish shredded
- 2 kaffir lime leaves, 1 tbsp. lime juice
- 1 thumb-size piece ginger, grated
- 3 cloves garlic, chopped
- 1 stalk celery, sliced thinly
- 1 cup oyster mushrooms, left whole unless very large
- 3/4 to 1 cup cooked Thai rice (or substitute another type of rice)
- 1/3 to 1/2 cup (canned) bamboo shoots
- 1 to 2 whole red chilies
- 4 tbsp. fish sauce
- juice of 1 lime (a little less than 1/4 cup)
- 1/4 can coconut milk (about 1/3 cup)
- 1 tsp. brown sugar
- 2 spring onions, sliced
- A handful of fresh coriander to serve
HOW TO DO IT
Heat the chicken stock plus kaffir lime leaves/lime juice in a large soup pot over medium-high heat until boiling.
Add the ginger, garlic, celery, and mushrooms. Stir and turn down the heat to medium, gently boiling for 2 to 3 minutes.
Add the rice, breaking up any clumps with your fingers as you do so. Stir well. If you’re planning to eat the soup right away, add up to 1 cup of rice. If you’re making the soup ahead of time, add 1/2 to 3/4 cup, as the rice expands the longer it sits.
Add the bamboo shoots, and chili. Turn down the heat, allowing soup to gently simmer 1 minute. Then add the fish sauce, lime juice, plus coconut milk and sugar, stirring well
Do a taste-test. The saltiness of your soup will depend on how salty your stock was to start with. Add up to 1 more tbsp fish sauce if not salty enough. If too salty, add another squeeze or two of lime juice.
Add the spring onions, allowing them to float around the top of the soup without stirring them in. Portion the soup out into bowls, top with a sprinkling of fresh coriander, and serve immediately.