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Thai Jasmine Rice and Mushroom Soup
A Thai vegetarian soup made with mushrooms, onion, garlic, carrot, and jasmine rice.
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servings: 4
total time: 40 minutes
recipe by: Frankie
Ingredients
- 1 TBSP plus 1 TBSP peanut oil
- 1 yellow onion, chopped small
- 2 ribs of celery, chopped small
- 3 medium garlic cloves, minced
- 6 cups water
- 3 TBSP soy sauce
- 1/2 tsp freshly ground black pepper
- 1/4 cup freshly chopped cilantro
- 1/2 cup uncooked jasmine rice
- 8 ounces white button mushrooms, thinly sliced
- 1/2 cup grated carrot
- 2 green onions, thinly sliced
- salt & pepper
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Directions
- Heat 1 TBSP of the oil in a dutch oven over medium-high heat. Add the onion and celery and cook, stirring often, until softened, about 5 minutes.
- Stir in the garlic and cook while stirring until fragrant, about 10 seconds.
- Stir in the water, soy sauce, black pepper, cilantro, and uncooked rice and bring to a boil.
- When it begins to boil place a lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat, while covered, for 15 minutes.
- While the soup simmers heat the other 1 TBSP of oil in a small skillet over medium-high heat. When the oil is hot add the mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Set the cooked mushrooms aside until the soup is finished simmering.
- Take the lid off the dutch oven and stir in the mushrooms, carrot, and green onion. Continue to cook the soup, uncovered, until the rice is tender, about 5 more minutes.
- Taste the soup and season with additional salt & pepper if necessary.
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