Thai Rice Soup (Kao Tome Gai)
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Thai-style chicken soup.
- Ready In:
- 20mins
- Serves:
- Units:
ingredients
- 6 tablespoons oil
- 4 tablespoons chopped garlic
- 8 cups chicken stock
- 4 cups cooked rice
- 1⁄2 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
- 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.
- 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.
- Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.
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RECIPE MADE WITH LOVE BY
@meedeeter
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