Thai inspiration soup
1 cup uncooked white rice
1 1/2 quarts (1 1/2 containers) low-sodium chicken broth
2 links, about 2 1/4 ounces each, Thai peanut chicken sausage or regular chicken sausage
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1/2 cup dry white wine
6 ounces snow pea pods, about 2 cups
2 carrots, shredded
2 tablespoons fish sauce or soy sauce
1 piece (2-inch long) ginger root, minced
1 to 2 teaspoons sriracha chili sauce plus more to pass, see note
4 egg whites
1/4 cup fresh chopped cilantro leaves
Makes 4 servings.
1. Cook the rice in a small saucepan according to package directions; heat the broth to a boil in a Dutch oven over high heat.
2. Meanwhile, cook the sausages in a medium skillet over medium-high heat, turning as needed, until browned on all sides, 2-3 minutes. Transfer to a cutting board; slice into 1/4-inch rounds. Return sausage to the skillet; pour in the wine. Cook, stirring up browned bits, 1 minute. Lower heat to a simmer, cover. Cook until sausage cooks through, about 3 minutes.
3. Meanwhile, add the pea pods, carrots, fish sauce, ginger and chili sauce to the boiling broth; cook until vegetables are tender-crisp, 2-3 minutes. Add the sausage and cooking juices. Pour in the egg whites while stirring with a spoon or whisk; add the cilantro. Divide rice among serving bowls; ladle soup over. Pass sriracha at the table.
Note: Sriracha sauce is a Thai hot chili sauce sold at Asian and specialty food stores and some supermarkets.
Nutritional information per serving: 364 calories, 20 percent of calories from fat, 7 g fat, 3 g saturated fat, 33 mg cholesterol, 52 g carbohydrates, 21 g protein, 1,206 mg sodium, 3 g fiber.