Khao Tom (Thai Rice Soup)

🛒 Ingredients

• Jasmine Rice 50 g · 180 kcal
• Chicken Breast, boneless, skinless 100 g · 165 kcal
• Chicken Broth 500 g · 20 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic 3 g · 4 kcal
• Fish Sauce 15 g · 5 kcal
• Vegetable Oil 5 g · 45 kcal
• Fresh Cilantro 5 g · 1 kcal
• Green Onions 5 g · 2 kcal

👨‍🍳 Instructions

1. Wash jasmine rice thoroughly under cold running water until the water runs clear; set aside. Thinly slice the chicken breast.
2. In a medium pot, combine the washed rice with chicken broth and bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and let it simmer for 15 minutes.
3. Add the sliced chicken to the pot and continue to simmer for another 10-15 minutes, stirring occasionally, until the chicken is cooked through and the rice grains have softened and broken down into a porridge-like consistency.
4. While the soup is simmering, heat vegetable oil in a small pan over medium heat. Sauté minced garlic and grated ginger until fragrant and lightly golden.
5. Add the sautéed garlic and ginger to the rice soup. Stir in the fish sauce and a pinch of white pepper, adjusting seasoning to your taste.
6. Ladle the hot Khao Tom into serving bowls. Garnish generously with fresh cilantro and chopped green onions before serving immediately.