Thai Rice Soup

I told M last week that I wanted to start making more soups. Soups aren't M's favorite dinners, so I offered to let him pick the first soup. He said he wanted rice in his soup. We searched for recipes and, at the start, most of what we found were for chicken and wild rice soup. Not what we wanted. Finally, we settled on the search terms "vegetarian rice soup recipes -wild" and got some better choices.

As soon as "Vegetarian Thai Rice Soup" popped up, M knew we had a winner and he was right! The soup is called khao tom and is often served for breakfast. We coupled it with baked tofu and some store-bought kim chi and had a wonderful easy dinner.

M said that the ginger was a little spicy but the rice was perfect. And that the baked tofu is his favorite, high praise from him! This is a meal we will definitely repeat soon!

Thai Rice Soup (from ezythairecipes.com)

• 1 tsp minced garlic
• 2 cups cooked rice
• 4 cups vegetable stock
• 3cm ginger, cut into fine matchsticks
• 1/2 tspn white pepper
• 1 tbsp soy sauce, to taste
• 1 spring onion, sliced
• 2 tbsp chopped coriander

1. In a very small amount of oil saute the garlic until golden brown.
2. Add vegetable stock and rice and bring to the boil.
3. Add the spring onions, half the ginger, fish sauce, soy and pepper, stir until it boils again.
4. Transfer to a serving dish, and garnish with chopped coriander/cilantro leaves and reserved ginger.

My simple recipe for baked tofu
1. Drain the tofu and set on paper towels in the fridge for several hours.
2. Brush top and bottom with olive oil and sprinkle Penzey's Sate seasoning.
3. Place on aluminum foil covered baking sheet.
4. Bake at 350oF for 20 minutes.