Thai rice soup with fried eggs & crispy capers from The Asian Pantry: Quick & Easy, Everyday Dishes Using Big Asian Flavours (page 162) by Dominique Woolf

  • jasmine rice
  • cornichons
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute basmati rice for jasmine rice, chicken stock for vegetable stock, white wine vinegar for rice vinegar, and fried leafy greens for eggs.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basmati rice for jasmine rice, chicken stock for vegetable stock, white wine vinegar for rice vinegar, and fried leafy greens for eggs.

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