Thai Chicken and Rice Soup - Kao Tom Gai

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A nice warming soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in! ;)

Ingredients Nutrition


  1. In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
  2. Marinate chicken in lime juice/salt for about 5 minutes.
  3. In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
  4. Cook, stirring for 10 minutes or so.
  5. In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
  6. Serve.
Most Helpful

4 5

Very easy to make - the rice just needs to be set up to simmer, then it's a quick stirfry and you're done. The flavor could be more intense - I served this with soy sauce and Tabasco sauce, and my fiancee and I seasoned to taste. Only small amounts of soy sauce and Tabaasco were required to enhance the flavor, but it made a big difference - I'd recommend serving the soup with those condiments or others of your choice - people who like intense flavors may want to add a little kick.

5 5

My mother makes a soup like this. She has the chicken, fried garlic in oil, and cilantro with it. Its very good to add some sriracha sauce too.

5 5

Too bad I didn't have green onions, but the celery leaf and cilantro more than did that part of the job.

I actually boiled the chicken in the water to add extra flavor to the broth before cooking the rice in that water. I also found it to be less of a mess for me, having raw chicken pieces everywhere. I cooled the chicken, shredded it, marinated it in the lime/salt mixture and when the onions were nice and cooked, I added the chicken to the onion just to warm it up a bit. I also mixed the white pepper with the onions prior to cooking to coat it well.

This recipe was excellent as is. White pepper was spicy...and I loved it! Thanks for the awesome recipe!