The other day I called my mom to ask her how to make a Thai dish. After telling me how to get the dish started and when to add stuff to the broth, she instructed me as follows:
“….then taste it, ok?” *pauses* “Taste it with your mouth.”
Thanks for the clarification mom 😛
1) Bring about 5-7 cups of stock to a boil. I used a very light unchicken broth.
2) Drop in about a cup or a cup and a half of leftover steamed jasmine rice (this was leftover from takeout a few days ago). You should have more broth than rice as the rice will expand and get even softer as it cooks.
3) Drop in some sliced mushrooms.
4) Add some thin soy sauce and pepper to taste.
5) Simmer for about 30 minutes or until rice is desired consistency. The longer you simmer, the mushier the rice and the more broth is absorbed.
6) Ladle into bowls and enjoy with various condiments and sides. We enjoyed ours with some fried tofu, crispy fried garlic pieces, cilantro, green onions, and sriracha sauce. I’d imagine basil leaves and some fresh lemongrass might also be good thrown in there.
Apparently real Thai folk enjoy this for breakfast and its a real staple…for me, its nostalgic comfort food.
NOTE: the above recipe includes only estimates as I don’t usually measure stuff…..it should come out just fine as long as you remember to taste it while you make it. TASTE IT WITH YOUR MOUTH!