4. Thai Rice Soup with Poached Eggs & Kimchi
Try out this recipe for another Asian twist on your chicken soup. Fortified with the probiotic enzymes found in kimchi, and flavored with Thai spice. If you can’t stand the pungent aroma of kimchi, swap it for grated carrots and shredded ginger root.
INGREDIENTS
1-cup jasmine rice.
1½-cups chicken stock.
1-clove minced garlic.
½-lb. Skinless, deboned chicken breast.
1-large egg.
2-tablespoons crushed peanuts.
2-scallions, chopped.
½-teaspoon soy sauce.
1-teaspoon sesame oil.
1-teaspoon Sriracha.
¼-cup kimchi.
Cracked black pepper and crushed Himalayan pink salt to taste.
METHOD
Take a medium pot and place on high heat. Add the stock with the minced garlic and bring to the boil. Add the chicken breast and reduce heat. Let the soup simmer for 20-minutes to cook the chicken. Add the scallions and the rice before bringing them to the boil. Back off the heat to simmer again and wait for the rice to cook.
When soft and tender, fold in the egg carefully, preventing separation of the yolk and white. Let the egg poach for 4-minutes and then pour the soup into a bowl, making sure not to break the yolk. Add the Kimchi or grated carrots and ginger, serve with sriracha and soy sauce on the side.