Thai chicken rice soup (Khao Tom Gai) is a comforting dish based on remaining jasmine rice, chicken meatballs and a light and tasty broth. Traditionally, a Thai breakfast, this aromatic soup with ginger, garlic and coriander is easy to prepare and perfect for any meal.
Make sure to read tutorials and key suggestions before starting!
Every time I visit Thailand, I discover a new dish to love. On a rainy morning to Koh Lanta, I found Khao Tom Gaia comforting Thai chicken rice soup This has become an instant favorite.
Now, I am excited to share this Thai soup recipe, together with some local tricks that I have collected, so that you can enjoy its delicious flavors at home!
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What is Khao Tom?
Khao Tom means “boiled rice” in Thai and refers to a light and comforting Thai rice soup. Unlike leave, which is dense and similar to a porridge, Khao Tom has a Brothey consistency, making it refreshing but satisfactory.
There are many variants of Khao Tom, depending on the protein used. This recipe is for Khao Tom Gai, The chicken version, prepared with small chicken meatballs over low heat in a salty broth with jasmine rice.
It is traditionally appreciated as a Thai breakfast But it works as a simple and nourishing meal at any time of the day, especially when you need something hot and relaxing!
Having breakfast soups might seem unusual if you are not used to Asian -style soups, but trust me, it is worth trying. This Thai-style chicken rice soup is fast and easy to prepare, making it an excellent recipe for beginners to explore Southeast Asian cuisine.
How to prepare the Thai chicken rice soup (Khao Tom Gai)
Chicken chicken It is my favorite for this soup, especially as tender and small meatballs. You can also use chopped pork, turkey or fish to make variations such as Khao Tom Moo (pig) or Khao Tom Pla (fish).
To prepare chicken meatballs, add the chopped chicken with aromatic such as chopped coriander stem, garlic and ginger and put the mixture in aa plastic bag. Cut a 3/4 -inch corner and set it aside. This simple stocking makeup makes the modeling of the meatballs quick and without mess!
To prepare the soup, heat the chicken broth with Ravanello preserved and coriander roots for extra flavor. These aromatic are optional but bring great flavors!
Then, squeeze the chicken mixture with a 3/4 -inch meatball bag, cutting with a knife as needed. Season the soup with soy sauce and fish sauce, then bring it to a delicate boiling.
📌 Note: His Better to use not salty stocks So the soy sauce and the fish sauce can correctly season the broth. The regular stock or low sodium content can make it too salty and throw away the balance of the flavor.
When chicken meatballs float, add Rice di Gelsomino And let the soup warms up before serving.
Can I use the remaining rice to prepare Khao Tom? One -day jasmine rice is ideal for authentic Thai flavor and the best consistency. Slightly dry cereals greatly absorb the broth without becoming soft.
Best outlines for Thai chicken rice soup
Now for the funny part: Garning! This is what the soup brings to the next level, adding fresh flavors and surprising aroma. Here are the classic condiments:
- fresh ginger, very thin slices
- Cilando
- green onion
- crunchy fried garlic
- garlic oil
- a lime close, for a bright and spicy ending
- Fresh chilli or hot pepper sauce, if you like a little heat
Go all in or keep it simple: it’s your bowl, your rules! However, I hope you love this soup as much as me. Enjoy!
📌 If you love hot asian soup and behave, you could also enjoy Tom Yum Goong or the Vietnamese chicken curry soup (ca ri ga).
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Easy Thai chicken rice soup (Khao Tom Gai)
Khao Tom Gai, or Thai chicken rice soup, is a simple and comforting dish based on jasmine rice, chicken meatballs and a light and salty broth. Perfect for breakfast or any meal!
For chicken meatballs
- 1/2 LB (225 g) chicken chicken
- 2 cloves garlic, chopped
- 1 teaspoon ginger
- 1 TBSP stem choping chopped
- 1 teaspoon fish sauce
- 1/2 teaspoon white pepper, or black pepper
Gaskets
- Ginger sticks in thin slices
- chopped spring onion
- chopped coriander
- fried garlic
- garlic oil, optional
- fresh lime juice, optional
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In a bowl, add chopped chicken, garlic, ginger paste, coriander stem, fish sauce and white pepper. Mix well until the ingredients are uniformly incorporated. Transfer the mixture to a plastic bag, cut from a 3/4 -inch corner and set aside. This method makes it easy to model meatballs.
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In a pot of soup, it brings the chicken broth with delicate boiling over medium heat. Add the preserved radish (if you use), the coriander roots and mix to join. Using the prepared plastic bag, squeeze the 3/4 -inch chicken mixture, cut them with a dinner knife while you go. Leave the meatballs until they float at the top, indicating that they are completely cooked.
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Season the broth with light soy sauce and fish sauce to flavor the soup. Add the rice to the jasmine and remove everything mixing. Cook over low heat for about 5 minutes until the rice and broth are well heated and flavor infusions. Remove the soup from the heat
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Put the soup in single bowls. Top with sliced ginger sticks, spring onions, coriander, a drizzle of garlic oil and crunchy fried garlic for extra aroma and crunch. For a bright and spicy touch, add a fresh lime juice narrow. Serve hot and have fun!
You can also use chopped pork or prawns instead of chicken by variety.
Calories: 196Kcal, Carbohydrates: 24G, Protein: 13G, Fat: 5G, Saturated fat: 1G, Polynsaturo fat: 1G, Monolysatuine fat: 2G, Trans fat: 0.04G, Cholesterol: 49mg, Sodium: 1186mg, Potassium: 373mg, Fiber: 0.5G, Sugar: 1G, Vitamin A: 8Iu, Vitamin C: 1mg, Soccer: 20mg, Iron: 1mg
