Thai Rice Soup (Kao Tome Gai)

Thai-style chicken soup.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 6  tablespoons  oil
• 4  tablespoons  chopped garlic
• 8  cups  chicken stock
• 4  cups cooked rice
• 1⁄2 lb ground pork or 1⁄2 lb ground chicken or 1⁄2 lb ground turkey
• 2  tablespoons fish sauce
• 2  teaspoons pepper
• 2  tablespoons fresh ginger, minced
• 6  green onions, thinly sliced crosswise
•  cilantro leaf

Directions

1. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. Remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool.
2. Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3-4 minutes until meat is cooked.
3. Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.