-1 cup rice
-3 cups water
-1/2 cup ground pork or sliced   chicken meat
-1 tablespoon chopped ginger   root
-2 tablespoons nampla (fish   sauce)
-1/4 teaspoon pepper
-1 tablespoon chopped green   onion and coriander
-2 eggs
-bones of chicken
-2 cups water
METHOD: Clean the rice well. Add 3 cups of water in medium sized pot. Cook for 45 minutes to 1 hour(low heat) until the rice is soft. Remove from heat. Pour into a double strainer. Press with spoon until the rice becomes small pieces. Set aside. Boil the chicken bones with 2 cups of water. Cook them for 5 to 10 minutes. Remove bones. Add rice to chicken broth. Cook for 2 minutes; add ground pork or sliced chicken little by little. Add nampla. Break the eggs into the serving bowl. Put the rice soup on top of the eggs. Sprinkle with ginger, green onions and chopped coriander. Makes 3-4 servings.

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*This recipe is an excerpt from Cooking Thai Food in American Kitchens. by Malulee Pinsuvana. The book costs $35.00. For more information, please contact us.

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