Tschohk – Thai Thick Rice Soup with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g rice, broken
- 700 ml chicken broth
- 1 tablespoon radish (s), pickled (pickled turnips)
- 100 g chicken breast
- 1 clove garlic
- 2 tablespoon soy sauce
- 2 chilli pepper (s)
- 2 tablespoon fish sauce
- 0.5 tablespoon ½ sugar, or a little more
- N / A Chilli pepper (s), fresh
- some chili powder
- 3 stalks celery (Thai)
- 3 spring onions (Thai)
- 1 tablespoon ginger root, diced
- some garlic, chopped and roasted (also available in a glass)
Print Recipe
Pin Recipe Instructions
- Wash rice and cook slowly in the chicken stock until soft. Add the pickled radish.
- Puree the chicken breast with the garlic clove, soy sauce and chili peppers in a blender and form 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 chopped ginger and roasted, chopped garlic and serve.
- The chicken can be exchanged, it also tastes good with shrimp, seafood, fish, pork.
- This thick breakfast soup can be found in many Asian countries. In Thailand it is called &
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