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Thai Chicken Rice Soup

November 5, 2015

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Thai Chicken Rice Soup
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Hinode Rice: with green onions.
Hinode Rice: with green onions.
Servings4people Prep Time5minutes Cook Time15minutes
Servings4people Prep Time5minutes Cook Time15minutes
Ingredients
2cups cooked Hinode white rice (Jasmine, Basmati, or Enriched Extra Long Grain)
1lb Chickendiced
6cups hot chicken stock
2tbsp corn starch
2tbsp Water
2 Eggs
1/2cup sliced green onion
Servings: people
Units:
Instructions
  1. Cook Hinode white rice (any variety)
  2. Place chicken in a saucepan, pour in the hot chicken stock, stir and bring to a boil until chicken is cooked.
  3. Add rice.
  4. Combine water and corn flour; pour into the boiling soup while stirring, simmer for another 2 minutes.
  5. Crack the eggs into a small bowl, whisk lightly with a fork and stir into the boiling soup.
  6. 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.