Kao Tom Gai Sai Kai (Thai Rice Soup with Chicken and Egg)

Serves: 1

Yield: About 2 cups

Prep time: 12 to 15 minutes

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

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.

Notes

You may use cold leftover rice or cooked warm rice, but this soup tastes best when made with Rice Porridge.

Recipe by Pranee Khruasanit Halvorsen, PCC Cooks instructor

Source: Sound Consumer, March 2011

Learn more about our recipes. View guidelines »

More about: chicken, eggs, rice

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