Thai Chicken Rice Soup November 5, 2015 By SunFoods, LLC Uncategorized Thai Chicken Rice Soup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Meal CuisineThai Ready In TimeUp to 30 minutes Main IngredientPoultry CourseMain Meal CuisineThai Ready In TimeUp to 30 minutes Main IngredientPoultry 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:MetricUS Imperial 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. Share this recipe. Choose your platform!