Appon's Thai Food Recipes

Rice Soups - Thai Recipes

Liver Soft Rice Soup ( Jog Tap Mu )


Soft rice soup is very common in Thailand, it's made by boiling rice overnight until it becomes soft, more like a fine pureƩ than a rice dish. There are many easier ways to make this dish though. In Thailand we have instant Jog in packets, you can also buy Rice Semolina in supermarkets in the west, this can be used to make Jog and another way is to make rice soup and liquidize it with a hand blender.

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Rice Worm Soup ( Tum Kao Paick )


My aunt sells this dish from a food stall! It's a soup made from rice worms, and pork bone. I like to add some dried flaked chilli to spice it up a bit, but you can also give it to children without the chilli.

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Fish Mince Rice Tea Soup ( Kao Tum Bla )


The mince fish adds a strong salty fish taste to this dish, also in this dish is spinach for vitamins, and tangy fried carrot with oyster and soy sauce.

100 gms Cooked Fragrant Rice
200 gms Fish Mince ( Sea Fish )
50 gms Carrots
50 gms Spinach
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/2 Teaspoon White Pepper
1/2 Teaspoon Salt
1 Tablespoon Oil
250 ml Hot Tea or Soup Stock

1. Mince the fish meat with a fork. Fry the mince with salt, white pepper in a little oil until it is crunchy. As it cooks use the fork to spread out the mince.
2. Then slice the carrots and fry in a little oil, light soy sauce, oyster sauce for 1 minute, add the spinach and fry for a further 10 seconds just to soften the leaves.
3. Brew the tea for 2 minutes.
4. Place fragrant rice in a bowl, spoon on the fish mince and carrot, then pour the hot tea over the rice.
5. If you prefer you can use a vegetable or chicken stock instead of tea.

Sakura Tea Soup ( Kao Tum Sakura )


In this recipe the unopened sakura flowers are pushed into the rice, and hot tea is poured onto the soup at the serving table. The flowers open when the hot water hits them. This is show food more than anything, the sakura flowers add a subtle floral flavour if you eat them, but they are mainly for display.

For this recipe you will need sakura (Japanese Cherry Blossom). It's coming near the end of Cherry Blossom season, but there's always next year. Take some of the unopened flowers with a little of the stalk attached to each.

Here you can see the soup before the tea is poured over it. Each of the unopened flowers has a little bit of the stalk still attached, and the stalk is pushed into the rice to hold the flower in place while the tea is poured. If you don't do this, the flower will float and not open.

5-10 Sakura Flowers
50 gms Carrots
20 gms Pickled Radish
50 gms Spinache
20 gms Cooked Beans (Haricot or Similar)
100 gms Cooked Fragrant Rice
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1-2 Garlic Cloves Chopped
1 Teaspoon Sugar
1 Tablespoon Oil
500 ml Hot Green Tea

1. Cooking the rice with the beans together.
2. Slice the carrots and pickled radish finely.
3. Fry the garlic in a little oil to release the flavour, then add the shredded carrot and pickled radish with the light soy sauce, oyster sauce, and sugar, for 2 minutes.
4. Slice the spinach leaves finely.
5. Boil water and tea for 1 minute, blanch the spinach in this tea to soften it.
6. Now to serve. Fill a bowl with rice and beans. Spoon some of the spinach and carrot onto the side of the bowl.
7. Press some of the sakura flowers in the rice.
8. When serving pour some of the boiling tea over the rice (be careful not to pour it directly over the flowers). The sakura will open slowly.

Salmon Rice Soup ( Kao Tum Bla Salmon )


You can't quite see the liquid in this photograph, as the stock is poured in the rice quickly soaks up the stock like a sponge. Thats why the stock is cooked separately from the rice and added later just before serving.

250 gms Cooked Fragrant Rice
200 gms Salmon with Skin
600-800 ml Water
1 Pork Stock Cube
20 gms Chopped Baby Corn
20 gms Chopped Spring Onion
20 gms Chopped Coriander

1. Boil the water with the pork stock cube, add the corn, spring onions and turn the heat off.
2. Grill the salmon skin side down, until it's brown, flip it over and grill the other side for 2-3 minutes. If you don't have a grill, fry it instead.
3. When serving, place a bowl of the rice, and ladle the soup over the rice and add slices of the salmon.

Soft Rice Shrimp Egg Soup ( Jog Gung )


Jog is a classic from the archive. Another variation of soft rice soup, this one is traditionally served with a very very soft boiled egg cracked onto the top, and fried shrimp. When you eat the soup, you break the yolk into the soft soup, and stir it in.

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Rice & Chicken Ball Soup (Koatum Gai)


This is a simple soup consisting of mostly rice with chicken mince balls. Flavour with fresh sliced ginger, fried garlic and dry flaked chilli if you want to add some spice.

Ingredients for 2 People
150 gms Thai Fragrant Rice
100 gms Chicken Breast
800 ml Water
5 Garlic Cloves
1/2 Teaspoon Pepper Corns
1 Chicken Stock Cube
50 gms Coriander Leaves
20 gms Ginger Root
1 Teaspoon Salt
2 Tablespoons Fish Sauce

Serve With
Fried Garlic
Dried Flacked Chillis

1. Boil the water with chicken stock cube.
2. Mince the chicken together with the garlic, salt, and pepper corns in a blender.
3. Form into balls of meat with a teaspoon and drop into the boiling water.
4. Add the rice into the boiling pan and simmer for 15 minutes - stirring frequently.
5. Add the fish sauceand cook for a further 5 minutes.
6. Slice the ginger into fine slices and add to the soup.
7. When you serve the soup add the fried garlic, chilli flakes, sugar, a little vinegar and some coriander. Each guest can choose the flavourings they want to use.

About Rice Soups

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Rice Soups category. They are listed from oldest to newest.

Noodle Soups is the previous category.

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