Another variation of rice soup, which you hardly knew about - soup with rice and egg. We will prepare this dish in two variations: Thai and Greek style.
Thai rice soup with egg
Ingredients:
- rice - 100 g;
- chicken broth - 500 ml;
- Shrimp - 8 pieces;
- coriander leaves - 1 tbsp. a spoon;
- crushed celery - 1 tbsp. a spoon;
- Dried ginger - 1 teaspoon;
- white pepper - 1/4 tsp.
- egg - 1 pc.
Preparation
Shrimp we clean from the dorsal channel, if desired, remove the shell from the tail, but it is not necessary, you can leave it as a decoration for serving. Fry the shrimp for 2 minutes.
Boil rice in chicken broth for 10 minutes so that it does not lose its shape, but it was soft. Add a little dried ginger.
In Thailand, eggs boil very little so that they just grab on the outside and remain virtually damp inside, but you can boil them to your own taste. To do this, gently beat the egg into a hot, but not boiling, broth with rice so that the yolk remains intact. In fact, we are preparing rice soup with poached egg. When the egg reaches the desired degree of readiness, remove the soup from the fire, pour into a plate and serve with shrimps, greens chopped with celery, sprinkled with white pepper.
Rice soup with egg in Greek
Thick and satisfying rice soup has a rich creamy broth just by adding a beaten egg during cooking. The taste of the broth is highlighted by the light acidity of the lemon juice, but if you want to feel a really citrusy freshness, then add it with lemon zest.
Ingredients:
- chicken broth - 4 items;
- chicken fillet - 1 piece;
- garlic - 1 clove;
- brown rice - 1/4;
- boiled chickpeas - 1/2 st .;
- egg - 1 piece;
- lemon juice - 2 tbsp. spoons;
- dill;
- salt, pepper - to taste.
Preparation
In the pan, pour in the chicken broth, put the chicken fillet, chopped garlic and rice. Bring the broth to a boil, and then reduce the heat and cook the soup for 35-45 minutes, until the rice grains are ready.
We take the ready-made chicken fillet from the broth and disassemble it into small slices with a fork or cut with a knife. We return the fillet to the soup, and then we pour the lemon juice and the beaten egg. All mixed, pour boiled chickpeas and chopped dill. We cook soup with rice and egg on low heat for 2-3 minutes, and then serve, pre-flavored with salt and pepper. Bon Appetit!