Known as “jork” in Thailand, rice soup or rice porridge is comfort food at its healthy best. When I was pregnant with my first child, this was the only thing I could face after that queasy feeling used to come upon me at about 5pm. I know most people suffer from morning sickness during pregnancy, but I like to think that as an Englishwoman in Thailand, my body was running on Greenwich Mean Time and I definitely had evening sickness. So for several weeks this is what I used to eat for my tea, usually with a raw egg cracked into it (the heat of the soup in the bowl cooked the egg enough to thicken it) and copious amounts of vinegar and chilli.
It’s a great way to use up leftover rice, meat and fish, is easy to cook and is extremely satisfying and delicious. This is what you will need for one serving –
1 fish or chicken stock cube
1 serving of cooked rice or 2 tablespoons uncooked rice
any raw or cooked seafood such as fish, prawns, mussels, squid or scallops (here I used coley, a cheap white fish)
minced pork or turkey made into little bite-sized balls OR cooked and shredded chicken/pork/turkey
2 cloves of garlic
1 or 2 green chillies (or more if you are my daughter)
oil for frying
½ teaspoon sugar
2-3 teaspoons fish sauce
2-3 teaspoons vinegar (rice wine/malt/distilled/wine)
Add the rice and gently boil until the rice is broken and like thin porridge. You will have to watch it and add more water if necessary so it doesn’t catch on the bottom. This will take about 15 minutes if the rice was ready cooked, more if you are starting from scratch.
Add any cooked meat/fish to the soup and give it another minute to heat through, then remove from the heat.
Pour the rice soup on top.
Stir well adding more fish sauce & vinegar if needed.