Hot rice soup (Chao)

1. 1

   Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat.

2. 2

   Dice hardy vegetables first, such as carrots, potato, celery, etc.

3. 3

   And add to boiling pot as you finished each one.

4. 4

   Good way to clean out your fridge.

5. 5

   All vegetables are optional, whatever you have in the fridge.

6. 6

   Use small chopper machine to finely chop ginger fast.

7. 7

   Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories)

8. 8

   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.

9. 9

   When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed.

10. 10

    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.

11. 11

    Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces.

12. 12

    (optional chopped peanut and bean sprouts.)

13. 13

    I finely cut the cilantro stems and throw them in the pot.

14. 14

    No need to waste them.

* Per serving · 4 servings · Values may vary.

No additional tips available.