Jok is a popular breakfast soup in Thailand. Every morning before the sun comes up, cooks and their helpers are at work putting up kitchens and cafes on the sidewalks. They set up gas stoves, tables and chairs, stay most of the morning serving bowls of jok, then break everything down and leave.
Jok is a good hearty soup for cooler climates, too. And it’s good any time of day.
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-Ingredients-
-4 cups fresh cold water or vegetable stock.
-1-2 tbsp olive oil or cooking oil of your choice.
-2-3 cloves of garlic, minced.
-½ to 1 cup fresh mushrooms – white, crimini, shiitake or other.
-1 small onion, diced – about ½ cup.
-1 cup broken brown rice or rice cereal. I use brown rice cereal ground by a local miller. No additives, only milled brown rice.
-½ to 1 cup green beans, broccoli, or other vegetable – chopped small.
Green vegetables make a nice colorful addition to our Jok.
-juice of ¼ lime.
The following ingredients are available at the table for everyone to add as they like.
-1 cup of fresh ginger cut into thin strips.
-2 stalks cilantro.
-1-2 green onions chopped into small chunks.
-2-3 tablespoons of soy sauce – I like low sodium alcohol-free
-¼ teaspoon of ground black pepper
As always, the ingredients are suggested. You may add more or less – or omit any of them, according to your own preferences.
-Preparation-
Add water to a pot and heat.
Pour oil into hot (med heat) pan.
Saute garlic and onions.
As garlic and onions soften, add mushrooms.
After a couple minutes, when mushrooms are turning limp, add green beans or vegetable of your choice.
Add this mixture to hot water, turn heat down to med high, and add rice.
Stir frequently. Don’t let the soup stick and burn.
After 10 to 15 minutes, when the jok is thoroughly cooked and creamy, remove from heat.
-Serve-
I have soy sauce, black pepper and lime juice on the table with a plate of garnish – ginger, cilantro and green onion.
Ladle soup into bowls. Add soy sauce and black pepper to taste. Top with ginger, cilantro and green onion. Jok for two. Maybe three.
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