Soft Rice Mushroom Soup ( Jok Het Horm )

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This is Jok, a rice soup, made with mushrooms. It's normally cooked for a very long time so that the rice becomes mushy. However to make it easier, I've cooked it normally, and run it through a blender to break the rice grains. Fried garlic is perfect for this recipe.

Ingredients for 2 People
150 gms Rice
4 Shitake Mushrooms
500 ml Water
1 Chicken Stock Cube (Or Vegetable stock cube for Vegetarian)
Chopped Coriander Leaves (Optional)
Chopped Ginger Root (Optional)
Fried Garlic (Optional)

Preparation
1. Soak the shitake mushrooms in water for 10 minutes.
2. Boil the rice in the water until cooked. To make the smoother texture of Jok, run the cooked rice through a food processor, or hand blender for a minute.
3. Cook it for a second time on a low heat. Add the chicken stock cube and stir until it is dissolved. If the mixture dries out, add a little more water.
4. Slice the mushrooms, add to the rice soup and cook for 5 minutes longer.
5. When the soup is served, garnish it with chopped coriander, thin slices of ginger root, and fried garlic.

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