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Thai Kitchen Recipes

Breakfast Rice Soup

This is the Thai idea of a hot breakfast, and a good way to use up leftover rice. If you’re not ready for a spicy porridge in the morning, serve it as a light lunch or an evening meal. Think of this dish as the Thai version of a warm bowl of oatmeal.

  • Cook Time:10 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:easy


2 cups (500 mL) Thai Soup Stock or chicken broth

2 stalks celery, thinly sliced

2 teaspoons (10 mL) minced fresh ginger

1/4 teaspoon (1 mL) ground white pepper

4 ounces (113 g) pork or chicken, coarsely chopped

1 cup (250 mL) cooked Thai Kitchen® Jasmine Rice

2 tablespoons (30 mL)  Thai Kitchen® Premium Fish Sauce

1 tablespoon (15 mL) vegetable oil

2 cloves garlic, thinly sliced

Fresh cilantro sprigs (optional)


BRING stock to boil in medium saucepan on medium-high heat. Add celery, ginger and white pepper. Add the meat, a little at a time, stirring to break meat up. Stir in cooked rice and fish sauce; simmer 5 to 7 minutes or until meat is cooked through.

HEAT oil in small skillet on medium-high heat. Add garlic; stir fry until golden brown and crisp. Drain on paper towels. (This can be done in advance or the day before).

LADLE soup into bowls. Sprinkle with crisp garlic. Garnish with cilantro, if desired.

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