Khao Tom - Thai Rice Soup

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts, thinly sliced 2 boneless, skinless chicken breasts, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the chicken broth to a boil over medium heat.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
4. 4.
   Stir in the jasmine rice and reduce the heat to low. Simmer for 15 minutes, or until the rice is cooked and tender.
5. 5.
   Add the sliced chicken breasts to the pot and cook for an additional 5 minutes, or until the chicken is cooked through.
6. 6.
   In a small bowl, whisk together the soy sauce, fish sauce, sesame oil, sugar, and white pepper. Pour the mixture into the pot and stir well.
7. 7.
   Remove the pot from heat and garnish with sliced green onions and fresh cilantro leaves.
8. 8.
   Serve the Khao Tom hot and enjoy!

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Chicken breasts — Slice the chicken breasts thinly to ensure they cook quickly and evenly.

Tips & Tricks

• For added flavor, you can sauté the minced garlic and grated ginger in a little oil before adding them to the soup.
• Feel free to customize the soup by adding vegetables like bok choy or mushrooms.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or fish sauce if desired.
• To make the soup more filling, you can add a beaten egg to the simmering broth and stir gently to create ribbons of cooked egg.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Khao Tom hot in individual bowls. Garnish with fresh cilantro leaves and sliced green onions for added freshness and color. This soup pairs well with a squeeze of lime juice for a tangy kick.

Presentation advice

To enhance the presentation, you can place a lime wedge on the side of each bowl. Sprinkle some additional sliced green onions and cilantro leaves on top for an appealing visual touch.