Hinode

Thai Chicken Rice Soup

I am using:

Prep time

5min

Cook time

15min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 4 cup cooked Hinode white rice (Jasmine, Basmati, or Enriched Extra Long Grain)

  • 2 lb Chicken (diced)

  • 12 cup hot chicken stock

  • 4 tbsp corn starch

  • 4 tbsp Water

  • 4 Eggs

  • 1 cup sliced green onion

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Thai Chicken Rice Soup

Method

  • Cook Hinode white rice (any variety)

  • Place chicken in a saucepan, pour in the hot chicken stock, stir and bring to a boil until chicken is cooked.

  • Add rice.

  • Combine water and corn flour; pour into the boiling soup while stirring, simmer for another 2 minutes.

  • Crack the eggs into a small bowl, whisk lightly with a fork and stir into the boiling soup.

  • Ladle soup into bowls and garnish with green onion.

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