2 Reviews

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.

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ChrisMc July 14, 2002

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!

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Chef VIta July 03, 2011
Thai Chicken and Rice Soup - Kao Tom Gai