John Myers
Ingredients for 2 servings:
- 150 g rice, broken
- 700 ml chicken broth
- 1 tbsp radish(s), pickled (pickled turnips)
- 100 g chicken breast
- 1 clove(s) garlic
- 2 tbsp soy sauce
- 2 chili peppers
- 2 tbsp fish sauce
- ½ tbsp sugar, or a little more
- e.g. chili pepper(s), fresh
- some chili powder
- 3 stalks of celery (Thai)
- 3 spring onions (Thai)
- 1 tbsp ginger root, chopped
- some garlic, chopped and roasted (also available in a jar)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Breakfast soup, also good with pork, shrimp, seafood
Wash the rice and cook it slowly in the chicken broth until soft. Add the pickled radish. Purée the chicken breast with the garlic clove, soy sauce, and chili peppers in a blender and form into small balls. Add to the soup and simmer for about 10 minutes. Season with fish sauce, sugar, chili peppers, or chili powder. Chop the celery and spring onions and add. Sprinkle with sliced ginger and roasted, minced garlic and serve. The chicken can be substituted; it also tastes good with shrimp, seafood, fish, or pork. This thick breakfast soup can be found in many Asian countries. In Thailand, it is called โจ๊ก
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