Thai breakfast and cold soup

Ingredients for 2 servings:

• 250 g minced meat (pork)
• 250 g rice (ready cooked fragrant rice)
• 1 stalk of celery (Thai celery), without the green if desired
• 2 stalks of coriander with root
• 2 spring onions (Thai spring onions)
• 3 garlic cloves
• ½ small can of salted white cabbage, 140 g (thang chai, fermented mustard green)
• 3 tbsp soy sauce, light
• 1 tbsp fish sauce
• Lime juice, a few dashes of
• ½ liter chicken broth, alternatively water
• some palm sugar to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Khao Tom

Pluck the leaves from the coriander. Clean the roots and chop them together with the stems. Crush them finely in a mortar and pestle. Trim the spring onions and Thai celery and cut them into small pieces. Peel and finely chop the garlic. Heat half of the oil in a pan and fry about 1/3 of the garlic. Add the minced meat and cook for about 3 minutes, crumbling the minced meat. Season the thang chai, cut into strips, with the crushed coriander, soy sauce, and fish sauce. Deglaze with 1/2 liter of chicken stock or water and simmer for about 1 minute. Then add the fragrant rice to the pot. Season with lime juice and a little palm sugar. If desired, add a little more soy and fish sauce. In another pan, heat the remaining oil and fry the remaining garlic until golden brown. Before serving, stir the fried garlic into the soup and serve sprinkled with spring onions, Thai celery, and coriander leaves. Note: In Thailand, breakfast is warm. Soup, rice, vegetables, or curries are served first thing in the morning. Tip: This soup is also a mild version and, like chicken soup in Germany, is eaten when you have a cold. The soup is chili-free, so the capsaicin won’t irritate an inflamed throat. If you want it a little spicy, serve the soup with a dip made from lemon juice, a little palm sugar, fish sauce, and a red chili pepper cut into small rings.