Recipe: Delicious Hot rice soup (Chao)

Hot rice soup (Chao). "Chao Ga" or rice porridge (or Congee) with chicken meat is a common street food in Vietnam and you will surprise that it really tastes quite well even in the hot tropical temperature like in the Vietnamese deep south province like Soc Trang. Chao - Rice Soup Rice soup is a popular dish familiar with each Vietnamese person. Perhaps no one, from the moment of being born until they are Some people like eating oyster rice soup, some people like the gentle taste without mixing like the hot spicy taste of Nghe region's well-known eel rice soup… #BuzyBeez today we have a super comforting Chicken and Rice Porridge that help cure any Spring cold.

The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. You can have 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. Prepare 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. It's 1 cup of each of diced tofu, konyaku, vegetarian fish.
5. It's 1 packages of dry bean curd - broken into smaller pieces.
6. Prepare 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
7. You need 1 bunch of cilantro.
8. It's 1 packages of Frozen chay quay or Chinese bread sticks.
9. You need 1 each of lime - wedges.

In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day. This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall! Loaded with vegetables, chicken & brown rice. Soup season continues here on The Recipe Rebel and I'm back with this easy Chicken Rice Soup!

Hot rice soup (Chao) instructions

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..

It's hearty, healthy, and creamy so it ticks pretty much all of my boxes 😉. Used this as the basis for a pot of "gotta use what I got in the pantry" soup for my ailing mother who said "We'll not be buying chicken and rice soup anymore - this is MUCH better than any. Chao is Veitnamese restaurant in Pandosy Village in the Kelowna's Lower Mission area. Our simple menu is full of fresh and healthy options- from salad rolls for hot summer days to pho noodle soup for the cold winter. prawns, tofu and chicken with rice noodle in hot and sour Tom Yum soup. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years.