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Servings4people | Prep Time5minutes | Cook Time15minutes |
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Ingredients
1lb
Chickendiced
6cups
hot chicken stock
2tbsp
corn starch
2tbsp
Water
2
Eggs
1/2cup
sliced green onion
Servings: people
Units:
Instructions
- 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.
Recipe Notes
Tips
Add sliced chili and a few drops of vinegar for a hot and sour Thai soup.
Variations
Add more corn starch for a thicker soup.