Thai Rice Soup (Kao Tome Gai) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Thai-style chicken soup. 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.
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