I have a friend in Thailand that makes unusual breakfasts. At least unusual for the US. Grilled fish, papaya salads, all sorts of things including soups. So, I decided to give it a try.
Thailand, on the whole, is much healthier than the US - low bar - so they must be doing something right.
This is very good, but I am used to eating little to nothing in the morning, so it was a bit much for me. If you are used to heartier breakfast this is likely healthier than normal US breakfasts.
Tip: Buy fish sauce (and other prepared Asian things that you use in other recipes) from an Asian store. The quality of the condiments meant for Asian palates is so much better than what is made for Americans. It is not even close.
This recipe is enough for 2 people.
I am sticking with it for the week and see if it helps. I might move it to lunchtime.
The time-consuming parts, congee and Thai bone broth are also easy, and can be made on a Sunday evening, and you are set for the week.
I can see lots of possible variations for these, Thai and non-Thai, that I might try over time and will post those recipes if it actually works out.
Pork MeatballsEnough ground pork for 12 small bite-sized meatballs
2 minced garlic cloves
2 tsp fish sauce
- Mix the garlic and fish sauce into the ground pork
- Form into bite-sized meatballs, set aside
Jok2 cups congee
About 1 1/2 c Thai bone broth
About 12 bite-sized pork meatballs
Ginger, cut into small matchsticks - about 8
1 small shallot, diced
2 tsp fish sauce
1 or 2 sprigs cilantro
- Heat a little sesame oil in a small skillet over medium heat
- Add the shallots and ginger and stir until the shallots are softened
- Over medium heat in a medium-sized pot, warm up the congee
- Add enough bone broth to get the soup consistancy that you like
- Mix well and bring back to a simmer
- Add the meatballs and simmer for 3 minutes
- Add the eggs to the mixture. Poach for 2 minutes
- Mix the fish sauce in
- Remove from the heat and let it cool for 5 minutes
- Spoon into a bowl, garnish with cilantro, ginger and carrots if desired.
The picture at the top of this page is my first attempt.
You might notice that nowhere in this, the broth, and congee has no added salt. I don’t think it needs it at all.