Sort ingredients
tinyfrogwizard
QR Code
Listen
Pdf
Put the oils in a saucepan and set over high heat. Add the garlic and spring onions and cook until the garlic is turning golden and just starting to burn. This will give the soup a lovely, nutty garlic flavour. Add the ginger, chilli and rice to the pan and stir-fry in the garlic-infused oil for 1 minute. Add the stock and soy sauce and bring to the boil.
Cover with a lid and cook over low heat for 30 minutes, until the rice is soft and the soup has thickened. Add the spring greens and cook for 5 minutes, until they turn emerald green and are tender. Ladle the soup into warmed serving bowls, sprinkle the coriander over the top and season to taste with pepper.
Other greens such as white cabbage, Chinese leaf or kale work just as well as spring greens.