Thai Coconut Rice Porridge with Chicken
A comforting and flavorful Thai-inspired rice porridge (Jok) perfect for a warm and satisfying breakfast. This recipe uses coconut milk for richness and is naturally gluten-free.
Ingredients
- 1 cup Jasmine Rice
- 4 cups Coconut Milk
- 2 cups Chicken Broth
- 1 cup Cooked Chicken
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 2 tablespoons Cilantro
- 2 tablespoons Green Onions
- 1/4 teaspoon Red Pepper Flakes
Instructions
- 1Rinse the jasmine rice under cold water.
- 2In a pot, combine the rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is very soft and porridge-like.
- 3While the rice is cooking, sauté minced ginger and garlic in a separate pan until fragrant.
- 4Stir in the cooked chicken to the porridge.
- 5Season with fish sauce and lime juice.
- 6Garnish with cilantro, green onions, and red pepper flakes before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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