"This is my favorite breakfast. It is easy to prepare, uses up cooked rice from the day before and is light if your stomach cannot handle anything fried in the morning. It is also very good for anyone suffering from a night of drinking. Serve with pickled chile peppers, dry-roasted Thai chile peppers, fish sauce, and fried garlic on the table so guests can season soup to their tastes."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Bring chicken stock to a gentle boil in a large pot over medium heat. Add snapper slices, rice, cherry tomatoes, and gai lan. Simmer until snapper is cooked through, about 5 minutes. Stir in green onions and pak chi farang; season soup with salt. Simmer until flavors combine, about 5 minutes more.