1. Using a mortar and pestle or food processor, pulverize ginger, lemongrass, and garlic to a chunky paste. Stir in lime juice.
2. In a large pot over medium-high heat, combine paste with rice, coconut milk, chicken stock, bird’s eye chiles and kaffir lime leaves, if using. Bring to a gentle simmer then reduce heat and cook, stirring occasionally to prevent rice from sticking to bottom of pan, until rice is extremely soft, tender and breaking apart, 1½-2 hours. Add water or stock to thin to desired consistency as needed. Discard chiles and kaffir lime leaves. Stir in fish sauce. Season with salt and more fish sauce to taste.
3. Blanche or stir fry greens
4. To serve, ladle porridge into bowls and top with greens, peanuts and sesame seeds. Porridge can be stored in an airtight container in the refrigerator up to 1 week. Warm over medium-low heat and add enough water or stock to thin to original consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (924g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 276 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 22.8mg||7 %|
|Sodium 1975mg||68 %|
|Potassium 1159.5mg||31 %|
|Total Carbohydrate 67.7g||20 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 65.5g|
|Protein 24.9g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 638
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