CookEat Recipe
Rice and Pak Choi Soup
Rice and mushrooms simmer with ginger, onion and a lemongrass infusion. Pak choi is added near the end.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Slice mushrooms, chop onion and peeled ginger and rinse pak choi, separating sliced stalks from leaves. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and mushrooms for 8 minutes, add ginger for 30 seconds, then rice, lemongrass bag and 1500 ml water once. Bring to a boil, partially cover and simmer for 15 minutes.
Step 3
Add pak choi stalks for 3 minutes and leaves for 2–3 minutes until rice is tender. Remove and discard the lemongrass bag and serve.
Cooked it? Rate it.
Cooked 5 times