Jok moo: Thai congee with pork meatballs

Jok: the other great Thai rice soup

Alongside khao tom, jok is one of the two main families of rice soups eaten in Thailand. In a country where rice has long been the foundation of everyday meals, it is only natural to find it on the breakfast table as well.

Unlike khao tom, in which the grains of rice remain distinct in the broth, jok is prepared by cooking the rice for an extended period until it almost completely breaks down. The result is a thick, smooth soup often compared to the congee found in other parts of Asia.

In this recipe, we will show you how to prepare jok moo, a Thai congee with pork meatballs. The broth is enriched with shiitake mushrooms and carrots, while the pork is seasoned with a marinade made from coriander root, white pepper and garlic.

Just before serving, ginger, coriander, spring onions and fried garlic add freshness, aroma and contrasting textures. A poached egg provides additional richness and blends naturally into the rice.

Thai congee with pork meatballs recipe (jok moo) – Serves 2

Ingredients

Pork meatballs

1 coriander root

1 teaspoon white peppercorns

1 garlic clove

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

120 g minced pork

Rice soup

1 litre chicken stock

50 g jasmine rice

50 g glutinous rice

40 g carrot, diced

40 g fresh shiitake mushrooms, sliced if large

(or 4 dried shiitake mushrooms, soaked for 20 minutes)

Seasoning

½ teaspoon salt

1½ tablespoons light soy sauce

Garnish

2 poached eggs (or soft-boiled eggs)

10 g ginger, finely julienned

2 sprigs coriander, roughly chopped

10 g spring onions, chopped

1 tablespoon fried garlic

Method

Prepare the pork meatballs. Pound the coriander root, white peppercorns and garlic into a smooth paste. Add the oyster sauce, fish sauce and sugar. Mix with the minced pork and leave to rest for 20 minutes.

Bring the chicken stock to the boil. Add the jasmine rice, glutinous rice and carrot. Simmer gently for 20 minutes.

Add the salt, light soy sauce and shiitake mushrooms. Continue cooking for a further 15 minutes.

Shape the pork mixture into small meatballs using two teaspoons, then add them to the soup. Cook for a further 5 minutes.

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

Exploring Thai rice soups

Jok and khao tom are often grouped together under the category of Thai rice soups, yet their preparation and texture are very different. If you would like to learn more about the origins of these dishes, their main variations and the role they play in Thai cuisine, we invite you to read our article dedicated to Thai rice soups.

After discovering jok moo, you may also enjoy our vegetarian mushroom congee recipe. Prepared using the same slow-cooking method, this meat-free version places greater emphasis on mushrooms, eggs and the traditional garnishes commonly served with Thai rice soups.

To explore the other major family of rice soups eaten in Thailand, we also recommend our khao tom pla recipe. Unlike congee, this fish rice soup retains distinct grains of rice in the broth and illustrates a different approach to preparing rice for breakfast in Thailand.

This recipe is taken from our book dedicated to Thai soups. Inside, you will find many traditional recipes, from rice soups, noodle soups and stocks to coconut milk soups such as tom kha kai, hot and sour soups such as tom yam, and clear soups.

If you would like to take your knowledge further and learn to prepare these dishes alongside Thai chefs, discover our private Thai cooking classes on Koh Samui. We offer both introductory classes and more advanced training programmes for enthusiasts and culinary professionals.