Thai breakfast rice soup

Ingredients for 4 servings:

• 200 g basmati
• 500 ml water
• 1 tbsp oil
• 2 cloves garlic
• 1 onion(s)
• ½ small white cabbage or Chinese cabbage
• 200 ml water
• 1 tbsp white pepper
• 2 tbsp fish sauce
• 3 stalks of coriander
• 400 ml water

Instructions

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

Khao Tom

Combine rice and 500 ml water in a large pot and bring to a boil. Simmer for 7 minutes. Remove the pot from the heat and set aside. Chop the garlic, slice the onion into rings, and cut the cabbage into 2 x 2 cm pieces. Heat the oil in a wok or pan, add the garlic cloves, and stir-fry. Add the onion, cabbage, and 200 ml water and simmer until the water has evaporated. Season the mixture with pepper and fish sauce. Add everything to the pot with the rice and simmer for another 5 minutes. Top up with 400 ml water. Sprinkle with coriander before serving. In Thailand, seasoning is added at the table. Small bowls are used for this: coarse chili powder, fish sauce, rice vinegar, and thinly sliced ​​red chilies (lidded bowls are recommended, as these are very fragrant sauces). Of course, it’s not just delicious for breakfast. Tip: For Khao Tom, I like to use double the amount of garlic (here, four cloves), remove about half of it after frying, and serve it in a small bowl with the meal.