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This flavorful rice soup is pure comfort food. It's great anytime, especially when you want something warming on a cold day. It makes a satisfying one-pot meal. On its own, the flavor is mild a soothing, but its great with spicy condiments like kimchi, pickled garlic, salty eggs, fresh or dried chilies, soy sauce, or sesame oil. This recipe is from Real Vegetarian Thai by Nancie McDermott.
- 2 tablespoons garlic, coarsely chopped
- 1⁄2 teaspoon pepper, freshly ground
- 1⁄4 cup cilantro roots, and stems coarsely chopped
- 5 cups vegetable stock
- 1 tablespoon vegetable oil
- 1 cup mushroom, thinly sliced
- 1 1⁄4 teaspoons salt
- 8 ounces seitan or 8 ounces tofu
- 1⁄2 cup carrot, shredded
- 1⁄2 teaspoon sugar
- 1 1⁄2 cups jasmine rice, cooked
- 2 green onions, thinly sliced crosswise
- 1⁄4 cup fresh cilantro, minced
- 1⁄4 cup crispy garlic in oil
- In a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. Blend until smooth.
- In a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. Reduce heat to simmer.
- Meanwhile, in a skillet over med-high heat, warm the vegetable oil. Add the mushrooms and cook until tender. Remove from the heat and season with 1/4 tsp of salt.
- Stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. Cook for five minutes. Add the rice and simmer an additional five minutes, stirring occasionally.
- Stir in the green onions and remove from the heat.
- Serve hot or warm with minced cilantro and crispy garlic in oil*.
- *Sautee 3 Tbs garlic in 1/4 cup oil until crisp and golden. See full recipe on this site.
- This soup lends itself to many variations. I have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. I have also added spinach, chard, or watercress. It is also good with Thai basil in addition to or instead of cilantro.