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Thai Kitchen Recipes

Brandi Yee Thai Wedding Soup

With the addition of ginger and fish sauce, this savoury soup brings a Thai twist to the beloved Italian Wedding Soup classic.

  • Cook Time:35 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:medium


1 lb (500 g) ground pork

½ cup (125 mL) cooked Thai Kitchen Jasmine Rice  

½ tsp (2 mL) each Club House Ground Ginger and Club House Ground Coriander

3 tsp (15 mL) minced fresh garlic, divided

½ tsp (2 mL) Thai Kitchen Premium Fish Sauce

Zest and juice of 1 lime

1 tbsp (15 mL) canola oil

6 cups (1.5 L) Kitchen Basics Original Chicken Cooking Stock

1/3 cup (75 mL) orzo pasta

5 oz (140 g) chopped spinach


Mix ground pork, rice, ginger, coriander, 1 tsp (5 mL) minced garlic, fish sauce and lime zest.

Form into small meatballs and bake on parchment lined baking sheet at 350°F (180°C) for about 20 minutes or until fully cooked through. Drain on paper towels and set aside.

Sauté remaining 2 tsp (10 mL) of minced garlic in canola oil in large pot until fragrant (about a minute). 

Add chicken stock and bring to a boil. Add in orzo and boil gently until orzo is cooked, about 10 minutes.

Add chopped spinach and meatballs and heat through. Serve with a squeeze of lime.

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