Thai Chicken and Rice Soup - Kao Tom Gai

7
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"A nice warming Thai-style soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in!"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (655.7 g)
  • Calories 448.3
  • Total Fat - 10.2 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 128.5 mg
  • Sodium - 527.2 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.8 g
  • Protein - 49.9 g
  • Calcium - 58.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 37.7 mg
  • Thiamin - 0.3 mg

Step 1

In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.

Step 2

Marinate chicken in lime juice/salt for about 5 minutes.

Step 3

In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.

Step 4

Cook, stirring for 10 minutes or so.

Step 5

In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.

Tips & Variations


No special items needed.

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