Thai Chicken and Rice Soup - Kao Tom Gai
Recipe: #8342
February 28, 2013
Categories: Chicken, Rice, White Rice, Asian, Thai, New Years, Sunday Dinner, High Protein, Low Fat, Boneless Pieces, Chicken Dinner, more
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
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