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Khao Tom Gai – Rice Soup with Chicken

Khao Tom is a simple and easy dish to prepare, especially if you use leftover rice that you might happen to have in the fridge. It’s like rice porridge, cooked with pork or chicken, seasoned with fish sauce and served with egg and sliced chillies.

Khao Tom Gai - Rice Soup with Chicken
Khao Tom is a simple and easy dish to prepare, especially if you use leftover rice that you might happen to have in the fridge. It's like rice porridge, cooked with pork or chicken, seasoned with fish sauce and served with egg and sliced chillies.
Cuisine: Thai
Recipe type: Soup
Ingredients
  • 3 cups cooked rice
  • 1 litre chicken stock
  • 1 cup water
  • 3 - 4 chicken drumsticks
  • dash of fish sauce
  • sugar, to taste
  • black pepper, to taste
  • 3 eggs, at room temperature
For garnish
  • 4 chillies, sliced, mixed with 2 tablespoons fish sauce and 2-3 drops lime juice
  • fried Asian shallots
  • coriander leaves
For Ginger and Spring Onion Sauce
  • 2 spring onions, chopped
  • 2 teaspoons grated ginger
  • ½ teaspoon salt, or to taste
  • 1½ tablespoon canola oil
Instructions
  1. Bring the stock and water to a boil in a medium pot and add the drumsticks, making sure they are submerged. Bring to a boil again and let it simmer uncovered for 20 minutes. Put the lid on and turn off the heat, and let it steep in the stock for 15 minutes. In the meantime, prepare a large bowl of iced water.
  2. After the 15 minutes is up, remove the chicken from the stock and submerge them in the iced water for 15 minutes (and no longer than that). Remove and drain any excess water. De-bone the chicken and roughly tear into bite sized pieces. Place in a bowl and sprinkle over with ginger and spring onion sauce if desired.
  3. Bring the stock to a boil again and add the rice. Let it simmer for about 2-3 minutes until it reaches the desired texture (depending on how you like it). Season with pepper, a little fish sauce and a pinch of sugar to taste. In the meantime, prepare 3 serving bowls and crack an egg into each one.
  4. Once the rice is done, and it should be boiling hot, ladle the rice soup over the eggs and let it sit for a minute or so to cook the eggs. Then, garnish with the shredded chicken, coriander leaves, fried shallots and serve with sliced chillies.
For Ginger and Spring Onion Sauce
  1. Combine all of the ingredients in a bowl
Notes
You can also serve the poached chicken with plain rice. Just rub some soy sauce and sesame oil all over the chicken for added flavour, and serve with Ginger and Spring Onion sauce.
 

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