Spicy asian rice soup

Savory alternative for warm breakfast lovers!


  • 1 cup jasmin rice
  • 3 cups water
  • 1 celery stalk
  • 1/2 cup tofu cut into cubes
  • spring onion, chopped
  • fresh coriander, chopped
  • chili flakes
  • soy sauce
  • 1 whole garlic
  • oil


Rinse your rice, put it into the saucepan and add water.
Chop celery stalk into small pieces. Add 3/4 to the rice. Cook on low heat until rice is soft. If needed add more water.
Transfer rice with liquid into serving bowls. Add soy sauce, spring onion, coriander and tofu. Sprinkle with chili flakes and top up with fried garlic.
To make the garlic chop the clove and fry in oil on low heat until lightly brown. You can make a big bunch and keep in in the fridge for months.


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