Kao Tom Gai Sai Kai (Thai Rice Soup with Chicken and Egg)
Yield: About 2 cups
Prep time: 12 to 15 minutes
- 1 1/2 tablespoons high-heat canola oil Add to list
- 1 tablespoon minced garlic (about 3 cloves) Add to list
- 1/4 cup ground chicken (from thigh or breast) or ground pork Add to list
- 1/2 teaspoon salt Add to list
- 2 teaspoons soy sauce Add to list
- 1 1/2 cups chicken broth Add to list
- 1 cup steamed jasmine rice or Rice Porridge Add to list
- 1 egg Add to list
- 1 tablespoon thinly shredded fresh ginger Add to list
- 1 green onion, thinly sliced Add to list
- 1 tablespoon coarsely chopped cilantro Add to list
- Dash ground white pepper Add to list
Heat oil in a medium pot over medium-high heat, then add garlic. Stir constantly; when garlic turns yellow, remove half of the garlic and reserve for a garnish. Stir in chicken and cook, then season with salt and soy sauce. Add chicken broth and jasmine rice (Rice Porridge) and cook on medium-high heat for 3 to 5 minutes.
When the soup reaches the desired thickness, it is almost ready to serve. Crack the egg and drop in the center of the soup. You may stir it in or poach it in the hot soup — it can take from 30 seconds to 1 minute, depending on preferred doneness for the egg.
Pour the soup into a serving bowl and top with reserved fried garlic, ginger, green onion, cilantro and a dash of white pepper.
You may use cold leftover rice or cooked warm rice, but this soup tastes best when made with Rice Porridge.
Recipe by, PCC Cooks instructor
Source: Sound Consumer, March 2011
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