1 hr 50 mins to prepare and 10 mins to cook
- fish sauce or light soy sauce,to taste
- white vinegar, to taste, mixed with sliced red chillies
- 1 spring onion, finely chopped
- 1 stick of celery, finely chopped
- 1/2tsp ground white pepper
- 1tsp preserved cabbage
- 2tsp garlic oil
- Chicken stock
- 1kg chicken bones or lean chicken meat
- 2 white onions peeled and cut in half
- 1tsp salt
- 1tsp ground white pepper
A popular breakfast dish in Thailand. Leftover meat such as chicken or pork is added, turning it into a sort of porridge and a more substantial meal. This version features prawns.
Combine stock ingredients in a large pot and bring to the boil over medium heat. Lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer for another 1 –1 ½ hours. Remove from heat and strain stock.
If not using immediately, leave stock to cool, then refrigerate for up to 4 days, or freeze for up to 1 month. Defrost over low heat or in the microwave when needed.
In a pot, bring chicken stock to the boil over high heat. Add coriander and prawns and leave to boil for 5 minutes. Skim off any impurities that rise to the surface. Add rice and stir to mix well. Remove from heat, add seasoning ingredients and stir to mix well. Ladle into bowls and serve hot, with condiments on theside.
Recipe from The Best of Thai Home Cooking, By Forest Leong, Published by Marshall Cavendish International. Clickhereto buy the book.