This is Thailand's breakfast of champions, a super-comforting soup. 






Skill level

Average: 3.4 (18 votes)


  • 4 eggs
  • 1 cup long grain rice
  • fish sauce, to season and serve
  • ground white pepper, to serve
  • roughly chopped coriander (cilantro), to serve
  • finely sliced spring onion (scallions), to serve
  • finely julienned fresh ginger, to serve


Pork balls

  • 2 garlic cloves
  • 150 g pork mince
  • ¼ tsp ground white pepper
  • 2 tsp fish sauce


Garlic oil

  • ½ cup vegetable oil
  • 8 garlic cloves, roughly chopped


Chilli vinegar

  • 1 long red chilli, thinly sliced
  • ⅓ cup white vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place eggs in a heat-proof bowl. Pour over boiling water and allow to sit for 10 minutes. Remove eggs and set aside for later.

2, Rinse the rice briefly under running water. Place the rice in a large saucepan with 5 cups of water. Bring to the boil over high heat, then reduce the heat to low and gently simmer for 15 minutes. Every so often, use a wooden spoon to stir and break up the rice grains and to make sure the rice is not sticking to the bottom of the pan. The rice should be a thick porridge consistency.

3. Meanwhile, make the pork balls. Use a mortar and pestle to pound the garlic cloves to a paste. Mix the garlic with the pork mince, pepper and fish sauce. Heat 4 cups of water in a large pot over high heat. When simmering, add teaspoonfuls of the pork mixture. Simmer for 3-4 minutes or until the pork balls are cooked through. Remove from heat. Season the stock with fish sauce and white pepper to taste.

4. Now it’s time to prepare your condiments. For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a heat-proof jar or bowl and set aside until ready to serve.

5. For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.

6. To serve, place the pork soup back onto high heat and bring to a simmer. Add half the rice porridge mixture (you can save the rest for another morning) and stir through. Heat over medium-high heat until just simmering. The soup should have a thick soupy consistency. You can add more or less of the rice porridge mixture according to your taste. Crack 1 egg into each bowl and ladle the hot rice soup over the top. Top soup with coriander and spring onion. Serve with fish sauce, ginger, garlic oil, chilli vinegar, and pepper.