Rice soup or joak in Thai language is a very common Thai dish for breakfast or late night snack. This also holds true in other Southeast Asia countries and East Asia for porridge/congee.
I remember back in college time when I was in Jakarta, Indonesia for a very short while, we liked to go to places that served late night porridge buffet. Late night! Buffet! wow! They served several different kinds of porridge along with so many other side dishes to accompany it. Awesome ! We did it again with my mom and sis when we were in Singapore. It is a brunch porridge buffet and I always love it, even to this date! such a great memory and porridge is always my comfort food.
This Thai rice soup is very popular in Thailand and what I like about it is the usage of lemon grass and galangal to flavor the whole dish. This set the difference with all the other porridge I’ve made before and I absolutely love it because of that. You can make it more soupy or thicker. I don’t normally like soupy porridge, however for this, I like it at a soupy side because of the lemon grass and galangal, somehow it feels like there’s a hint of tom yum in there I love this dish for sure. It makes me feel like I was in Thailand enjoying one of their street foods. I got this wonderful joak/khao tom recipe from Bangkok Street Food cookbook by Tom Vandenberghe and Eva Verplaetse.
- 7 oz (200 g) broken rice (see note)
- 10 cups of chicken broth
- 3.5 oz (100 g) minced pork
- 3 Tbsp soy sauce
- ¼ tsp ground white pepper
- 2 hardboiled eggs, quartered
- 2 spring onions, chopped
- 1 handful coriander leaves
- 1 stalk lemon grass ( bruised to release flavor by smashing with side of cleaver/knife)
- 1 small slice of galangal
- 1 Tbsp deep-fried garlic
- 1-3 large chilies
- 7 oz (200 ml) vinegar
- Dash of fish sauce
- Rinse the rice a few times with cold water. Cook the rice using rice cooker if you have one or if you don’t, you can use regular pot and cook the rice according to direction on the package
- Bring stock to a boil. Add in the lemon grass and galangal. Add the rice and simmer briefly. If you like it thicker, let it simmer longer. Season with soy sauce and pepper
- Discard the lemon grass and galangal pieces. Divide eggs in bowls, scoops over the soup and finish with coriander, spring onion and garlic. Serve immediately with a smal dish of chilies in vinegar, an extra bowl of fish sauce to season to your liking.