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Khao Tom Gai (Thai Rice Soup with Chicken)


100 g rice
1 tablespoon vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
100 g chicken in small pieces
1 tsp white pepper
3 tablespoon fish sauce
2 tablespoon chopped onion
1 tablespoon chopped coriander
1 tablespoon chopped shallots

Garnishes :
raw egg
ground roasted chilli
fish sauce
chilli bean paste

Simmer the washed rice in 2 l water, so it becomes like porridge. Stir fry garlic and ginger in oil in a saucepan, add the pepper, chicken and fish sauce. Stir fry until the chicken is cooked, then add onion and the rice mixture. Cook a little more. Just before serving, stir in coriander and shallots. Serve the garnishes separately, to be added according to individual taste (hot or mild ).

This is said to be the universal cure, especially for hangovers, and is usually eaten for breakfast.

Variations : Pork, fish or prawns ( shrimp ) can be substituted for the chicken.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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