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Chicken Rice Soup (Thai Recipe)

December 11, 2018

This rice soup or porridge recipe is so easy to make, you can use leftover chicken or leftover turkey from the holidays meal, as well as use any leftover cooked white rice, wild rice or brown rice. In fact, it's very popular in Bangkok and most of the late night street food vendors in Thailand. We called "Joke" or "โจ๊ก" and it go-to meals for the sick day, but, the flavorful and soft textures from the joke is good enough that the healthy eat it for breakfast with the fresh aroma like ginger, and as a late-night snack that topped with white pepper cilantro and green onion in the warm rice bow of soup, it is too good to send you to a good night sleep.



  • 1 cup cooked rice

  • 16 oz diced, shred or sliced chicken 

  • 2 cup water or chicken stock or broth (use low sodium)

  • 2 eggs

    2 fresh garlic cloves, minced

  • 2 tablespoon fish sauce

  • 2 tablespoon soy sauce

  • 1 tablespoon green onion and cilantro, chopped and save some for garnish 

  • 1 tablespoon fresh ginger, fine sliced for topping

  • grounded white pepper to taste.



  1. Place water or chicken broth in a large pot and bring it boil on the stove over high heat. Add garlic, chicken and rice to cook and stir for about 6-8 minutes, then add green onion, cilantro, fish sauce and soy sauce before turn to medium-low, stir until the rice is tender, add egg and cook in your way for about 2-5 more minutes. Serve warm and topped with fresh cilantro-onion, ginger and white pepper to taste. 

  2. *Note-for the cooked chicken you can use any leftover chicken and shred, sliced or diced it. To make chicken soup, stock or broth, add two chicken breast, that have been cut into large pieces and boil the chicken until it is cooked well and there is no pink left. This will take about 7 minutes or so. Remove chicken and diced to be ready to add back into the soup with the rice and all of the ingredients.