Thai Chicken And Rice Soup Kao Tom Gai Recipes

Steps:

• Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
• Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
• Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
• Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
• Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
• Pour sauce into a pot over medium heat. Simmer for 5 minutes.
• Slice chicken and serve over rice, with sauce alongside.

Steps:

• 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 saute 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.
• Serve.

Steps:

• Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
• Sprinkle with scallions and fresh cilantro and serve steaming hot.

Steps:

• In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
• Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
• Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
• Garnish with scallions and cilantro.