Recipe of Speedy Hot rice soup (Chao)

Hot rice soup (Chao) - Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, hot rice soup (chao). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Chao - Rice Soup Rice soup is a popular dish familiar with each Vietnamese person. Seasoned with modest amounts of garlic, ginger and fish sauce Hot rice soup (Chao) is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day.

Hot rice soup (Chao)

To begin with this particular recipe, we must prepare a few components. You can easily cook Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hot rice soup (Chao)

  1. It's 3 piece of vegetarian bouillon cubes.
  2. It's 1 cup of White uncooked rice.
  3. Prepare 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
  4. You need 1 cup of each of diced tofu, konyaku, vegetarian fish.
  5. It's 1 packages of dry bean curd - broken into smaller pieces.
  6. You need 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
  7. Take 1 bunch of cilantro.
  8. Prepare 1 packages of Frozen chay quay or Chinese bread sticks.
  9. It's 1 each of lime - wedges.

Steps to make Hot rice soup (Chao)

  1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
  2. Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast..
  3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
  4. Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot..
  5. Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them..

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