Thai rice soup

Thai rice soup

This recipe is from Most of the recipes are only visible by subscription but this one is free. I was amazed at not only how easy it was to make but also how much flavor is packed into each bite. It stores very well if you do not mix the rice in with the soup.  I recommend to mix the rice just before eating instead of into the whole pot. I definitely will try more of Chef Kimball’s recipes after this turned out so good. I saw him make it on recipe tv and I knew that I HAD to have it.


1 pound ground pork

3 tablespoons fish sauce, divided

2 tablespoons chili garlic sauce, divided

2 teaspoons ground white pepper, divided

3 tablespoons coconut oil

5 large shallots, sliced thin

8 cloves garlic, chopped

3 stalks lemon grass, smashed

2 tablespoons fresh grated ginger

2 quarts chicken broth

chilled jasmine rice – 2-4 cups

1 cup fresh chopped cilantro

juice of 2-3 limes or 3 tablespoons


Combine the pork with 1 tablespoon each of the fish sauce and chili paste. Mix in 1 teaspoon white pepper. Make small meatballs that are about 2 teaspoons each.

pork meatballs

In a large pot of medium heat, cook the coconut oil. Add the shallots. Cook until browned or for about 5 minutes. Add in the garlic and cook 30 seconds. Add the lemon grass and ginger and cook another 30 seconds. Add the broth and bring this to a boil. Lower the heat to medium and simmer for 15-20 minutes.


Remove the lemon grass. Add the meatballs. Cook for 3-4 minutes. Add in the cooked rice and simmer for 1 more minute. Remove from the heat. Add in the remaining fish sauce, chili-garlic sauce, white pepper, cilantro and lime juice.


Top with a poached egg if you want.


These are the two sauces I used.



This soup is perfect for fall!



Skillet potatoes


I remember eating these a lot growing up. They are totally a midwestern dish. What I like about them is the sweetness of the onion when it caramelizes and also that I use less butter in this than any other baked or mashed potatoes. To me this is one of the few dishes that are so easy to make it is ridiculous.

1 shallot sliced thin

2 cloves garlic minced

red potatoes – about 6-8 peeled and thin sliced

3 tablespoons butter

salt and pepper to taste

Layer all of the ingredients in a skillet on low to medium low heat. Cover the skillet. Stir every 10 minutes. The key to these is a slow cook with minimal stirring. Stirrinn them too often will cause them to all break. By stirring, it is really more flipping them over like hash browns. Remove from heat when slightly browned and all potatoes are soft – about 30-40 minutes.


Sauteed brussel sprouts


Sometimes the most simple things are the best. There is not always a need for fancy spices or complicated recipes. I mean… I cannot claim this as something I invented but it sure is pretty.

sliced brussel sprouts – 4 cups

2 tablespoons butter

salt and pepper

one sliced shallot

Saute this on medium heat until browned.  About 15-25 minutes or so. Stir often.