Thai Rice Soup (Kao Tome Gai)
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.