Vegetarian Thai congee with eggs (jok khai)

A vegetarian version of Thai congee

Jok, or Thai congee, is one of the two main families of rice soups eaten in Thailand, alongside khao tom. Made by slowly cooking rice until it almost completely breaks down, it is known for its thick and creamy texture.

This rice soup lends itself particularly well to vegetarian adaptations. In many establishments, the rice is cooked separately in a large pot, while toppings and accompaniments are added to order according to each customer's preferences. As a result, creating a meat-free version is remarkably straightforward.

In this recipe, we will show you how to prepare a vegetarian jok khai made with shiitake mushrooms, carrots, eggs and vegetable stock. Just before serving, ginger, coriander, spring onions and fried garlic add freshness, texture and extra layers of flavour to the dish.

Vegetarian Thai congee with eggs recipe (jok khai) – Serves 2

Ingredients

Rice soup

10 g garlic

10 g ginger

2 coriander roots

1 teaspoon white peppercorns

1 litre vegetable stock

50 g jasmine rice

50 g glutinous rice

100 g carrot, diced

100 g fresh shiitake mushrooms, quartered or sliced depending on their size

(or dried shiitake mushrooms, soaked for 20 minutes)

2 eggs, beaten

Seasoning

½ teaspoon salt

2 tablespoons light soy sauce

Garnish

15 g ginger, finely julienned

15 g coriander, roughly chopped

15 g spring onions, chopped

1 tablespoon fried garlic

Method

Bring the vegetable stock to the boil. Add the jasmine rice, glutinous rice and carrot. Pound the garlic, ginger, coriander roots and white peppercorns into a smooth paste. Add this paste to the stock. Simmer gently for 20 minutes.

Add the seasoning (salt and light soy sauce) together with the shiitake mushrooms. Continue cooking for a further 20 minutes. Add more stock if necessary.

Pour the beaten eggs into the congee and stir continuously for 1 to 2 minutes, or until the eggs are cooked.

Taste and adjust the seasoning if necessary. Divide the congee between two serving bowls. Garnish with the ginger, coriander, spring onions and fried garlic together with a little of its garlic oil.

Tip: For a richer consistency, allow two eggs per person.

Learn more about Thai rice soups

Jok khai is just one of the many congee variations enjoyed throughout Thailand. If you would like to learn more about the differences between jok and khao tom, discover the main rice soups eaten across the Kingdom, and better understand their place in Thai cuisine, we invite you to read our article dedicated to Thai rice soups.

This vegetarian version also illustrates how easily Thai cuisine can accommodate different dietary preferences. Shiitake mushrooms, eggs and fresh herbs can be combined in many ways to create satisfying and flavourful vegetarian dishes.

If you would like to learn how to prepare these specialities alongside Thai chefs, discover our private Thai cooking classes on Koh Samui. We offer courses for both beginners and more experienced cooks, including a wide range of vegetarian and vegan options.