Khao Tom Gai, a very simple Thai chicken and rice soup, is not that different than a typical chicken soup your grandmother would make. In fact, I’d go as far to say that your grandparents might actually like this recipe!
This recipe is a great example of many Thai soups which are very simple and utilize only a handful of ingredients. These soups never appear in western Thai restaurants because they just wouldn’t sell very well. Most people go to Thai restaurants for the colorful curries and all the exotic flavors. But not all Thai food is like that. This is worth giving a try - simple and delicious!
1 cup short-grain rice
8 cups water
1 teaspoon salt
2lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1⁄2 cup finely chopped onion
1 1⁄2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1⁄4 cup chopped green onion
1⁄4 cup chopped celery leaves
1⁄4 cup chopped fresh cilantro
In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and sauté onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.