This soup is flavorful, easy and quick. It’s great to use leftover cooked rice from a previous evenings dish. To really enjoy all the flavor profiles it is best to served warm to hot. I also like a little kick to my food, but you can omit the Serrano pepper and red pepper flakes if you’d like. This soup pairs well with salad made with Newman’s Own Sesame Ginger dressing topped with some carrots and peanuts. Enjoy!
Serves: 3 | Serving Size: 1/3 of soup
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoon chopped garlic
- 4 cups low sodium chicken broth
- 2 cups cooked brown rice
- 1/2 to 1 pound ground turkey, pork or chicken
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger root – grated
- 4 green onions – diced
- 1 Serrano pepper – diced
- red pepper flakes
- 1/4 cup cilantro – diced
Directions:
- In a large saucepan bring chicken broth to a boil. Stir in cooked rice, once broth returns to a boil add ground meat in generous pinches to make free-form meat balls. Stir well and add fish sauce. Simmer soup over medium heat until meat is cook through.
- Meanwhile, add olive oil, garlic, ginger root, green onions and Serrano to a small saucepan and cook over medium-high heat. Continue to cook until garlic has browned and ingredients meld well together. Turn off heat and let rest until ready to serve soup.
- Serve soup in bowl, topped with garlic mixture, red pepper flakes and cilantro, enjoy!
Nutrition Information:
Per serving: Calories: 421; Total Fat: 16g; Cholesterol: 87mg; Sodium: 566mg; Total Carbohydrates: 31g; Dietary Fiber: 4g; Sugars: 4g; Protein: 38g
Nutrition Bonus: Potassium: 957mg; Vitamin A: 73%; Vitamin C: 39%; Calcium: 19%; Iron: 21%
Modified from: McDermott, Nancie. “rice soup with chicken, cilantro, and crispy garlic.” Recipe. quick & easy thai – 70 everyday recipes. San Francisco: Chronicle Books LLC, 2004. 33. Print
