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Chicken Rice Soup

It is not difficult to find rice soup store in the morning in every corner of the city in Thailand. The smell of crispy fried garlic and fresh young ginger combine with the fragrance of fresh chicken stock freshly made right then is so irresistible.

I usually start by mince chicken by chopping knife and marinate. This is the fun part because you get to make chicken meatballs in any size and shape you like.


For chicken: (serving 4)

200 gm Chicken meat- minced

2 tbsp garlic- finely chopped or crushed to paste

½ tsp Salt

½ tsp Sugar

2 tsp light soy sauce

1 tsp white pepper- crushed

Mix all the ingredients together, make into balls any size you want and keep aside. But you have to consider the cooking time. If your meatballs is big it will require cooking time more than the smaller one.

For Rice soup: (serving 4)

1 cup Rice

Chicken meatballs that prepared earlier

4 cup Chicken stock

½ cup Young ginger- Thinly sliced to long strips

½ cup Coriander- chopped

Salt to taste

1 tsp soy sauce

White pepper to taste

How to cook:

In the large pot cook rice in chicken stock on the medium- high heat. Stir occasionally and cook until the rice is cook and soft.

Add more stock or water if the liquid is fully absorbed.

Drop chicken balls in while the soup is still boiling. Cook until the chicken is cooked. Checking if the chicken is cook by eating one of the balls and that is just done.

Season with salt, soy sauce and pepper, and add ginger and coriander. Turn the heat of, serve hot!

Do you have soup for breakfast? What’s your favourite soup?


22 comments to Chicken Rice Soup

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