Rice Soup with Eggs Recipe


Rice Soup with Eggs Recipe

This Rice Soup with Eggs version of a classic Thai soup, sometimes eaten for breakfast, is a good way of using up any leftover cooked rice.
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 1 teaspoon oil
  • 1 garlic clove crushed
  • 1 3/4 oz. pork ground
  • 3 scallions sliced
  • 1 tablespoon grated fresh ginger
  • 1 red chili deseeded and chopped
  • 4 cups chicken stock
  • 1 1/4 cups long-grain rice cooked
  • 1 tablespoon Thai fish sauce
  • 4 small eggs
  • salt and pepper
  • 2 tablespoons fresh cilantro chopped


  • Heat the oil in a large pan or wok. Add the garlic and cook pork gently for about 1 minute until the meat is broken up but not browned.
  • Stir in the scallions, ginger, chili and stock, stirring until boiling, about 8-10 minutes. Add the cooked rice, lower the heat and simmer for 2-3 minutes.
  • Add the fish sauce and adjust the seasoning with salt and pepper to taste. Carefully break the eggs into the soup and simmer over a very low heat for 3-4 minutes until set.
  • Ladle the soup into large bowls, allowing 1 egg per portion. Garnish with chopped cilantro and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.