How to make it

  • Bring broth and rice to a boil. When the rice swells, turn the heat to medium low, and continue cooking for an hour. Add more broth if necessary.
  • Add prawns for the last 5 to 10 minutes (or shredded chicken).
  • If the soup becomes too thick, add a little more broth.
  • Add fish sauce plus the ginger/galangal, and stir.
  • Ladle into bowls and sprinkle with fresh cilantro, basil, and spring onion.
  • Serve with pepper and the remaining condiments.

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  • DetroitTokyo 9 years ago
    I've never had congee but have been interested in trying it for a while now. This recipe looks simple enough, not to mention delicious! Thanks for sharing, I hope to try it out soon.
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