Thai Chicken and Rice Soup - Kao Tom Gai |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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! ;) Ingredients:
1 cup short-grain rice |
8 cups water |
1 teaspoon salt |
2 lbs boneless skinless chicken breasts, thinly sliced |
3 tablespoons fresh lime juice (mixed with 1 tsp. salt) |
2 tablespoons vegetable oil |
1/2 cup finely chopped onion |
1 1/2 teaspoons minced garlic |
1 tablespoon white pepper (or to taste) |
1/4 cup chopped green onion |
1/4 cup chopped celery leaves |
1/4 cup chopped fresh cilantro |
Directions:
1. In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
2. Marinate chicken in lime juice/salt for about 5 minutes.
3. In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
4. Cook, stirring for 10 minutes or so.
5. In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
6. Serve.
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