One of my favorite things about traveling abroad is experiencing and adapting to each country and city’s unique food and dining customs.
From a small and quite late dinner in Spain, to a light breakfast and an espresso in Italy, it’s always fun to learn about a place’s cultural expression through food and eating. Visiting Thailand was my first trip to Asia. It was by far my longest trip to get to a destination, and it was a bit outside my comfort zone with no knowledge of the language.
As I mentioned in my recap, I was so pleased to find such a welcoming place to visit and especially loved taking part in the more traditional breakfast options. My absolute favorite was the ginger and egg rice soup from the Reform Kafe in Chiang Mai, Thailand, and the inspiration for this dish. Read about my full recap of Chiang Mai here.
When I learned that the theme for this month’s Recipe Redux was ‘savory breakfast’, I knew it was time to recreate and share this Thai rice soup recipe. Its so simple yet so complex in flavor. It’s incredibly comforting and I can imagine it on lazy Sunday mornings all winter. Though don’t let the weather stop you, I first ate rice soup on the morning of a hot and humid July day in Thailand.
If rice soup is new to you, try to step out of your comfort zone and give it a try. I think you might be surprised at just how well it works for a savory breakfast.
What have you learned about eating customs while traveling?
- 1 c white rice, rinsed well
- 6 c vegetable broth
- 2 T fresh ginger, minced
- 4 cloves garlic, minced
- 2 shallots, diced
- 1 t extra virgin olive oil or avocado oil
- 3T soy sauce/ tamari/ coconut aminos
- 2 eggs
- Heat the oil in a medium to large soup pot to medium heat. Add the shallots and cook until soft, about 3 minutes. Add the garlic and ginger, stirring until fragrant, about 1 minute.
- Add the rice to the pot and stir well, incorporating the shallots, garlic, and ginger with the rice.
- Add the 6 c vegetable broth and increase the heat to medium-high. Bring the soup to a boil and then reduce to simmer until the liquid has reduced and your soup is thick with some broth, about 35-40 minutes.
- Stir in the soy sauce or other sauce of your choice.
- Scramble both of the eggs into a bowl. Increase the heat to medium-high and stir in the scrambled eggs, stirring so cook and break up the egg throughout the soup. The egg should be cooked through in about 5 minutes.
- Serve topped with fresh or fried shallots if desired.
To reheat you may want to add a little water, while this is a thick soup, the water helps keep it slightly soupy.