Thai Chicken and Rice Soup - Kao Tom Gai

"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! ;)"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
1hr 10mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. ChrisMc
    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.
     
  2. 17rdinan
    super good with nam prik pla :)
     
  3. Josh C.
    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.
     
  4. Chef VIta
    Too bad I didn't have green onions, but the celery leaf and cilantro more than did that part of the job. <br/><br/>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. <br/><br/>This recipe was excellent as is. White pepper was spicy...and I loved it! Thanks for the awesome recipe!
     
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RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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