Easy Thai Chicken Rice Soup (Khao Tom Gai)

Ingredients

• 1/2 lb (225 g) minced chicken
• 2 cloves garlic (minced)
• 1 tsp ginger paste
• 1 tbsp chopped cilantro stem
• 1 tsp fish sauce
• 1/2 tsp white pepper (or black pepper)
• 6 cups (1.4 liter) unsalted chicken stock
• 1 tbsp preserved radish (optional)
• 2 cups day old jasmine rice
• 1 1/2 tbsp fish sauce
• 2 tbsp light soy sauce
• dash white pepper
• thinly sliced ginger sticks
• chopped spring onion
• chopped cilantro
• fried garlic
• garlic oil (optional)
• fresh lime juice (optional)

Instructions

1. 1

   In a mixing bowl, combine minced chicken, garlic, ginger paste, cilantro stem, fish sauce, and white pepper. Mix well until the ingredients are evenly incorporated. Transfer the mixture to a plastic bag, snip off a 3/4-inch corner, and set aside. This method makes it easy to shape the meatballs.

2. 2

   In a soup pot, bring chicken stock to a gentle boil over medium heat. Add the preserved radish (if using), cilantro roots and stir to combine. Using the prepared plastic bag, squeeze the chicken mixture into 3/4-inch meatballs, trimming them with a dinner knife as you go. Let the meatballs cook until they float to the top, indicating they’re fully cooked.

3. 3

   Season the broth with light soy sauce and fish sauce to flavor the soup. Add the jasmine rice and give everything a good stir. Simmer for about 5 minutes until the rice and broth are well heated and infused with flavor. Remove the soup from the heat

4. 4

   Ladle the soup into individual bowls. Top with sliced ginger sticks, spring onions, cilantro, a drizzle of garlic oil, and crispy fried garlic for extra aroma and crunch. For a bright, tangy twist, add a squeeze of fresh lime juice. Serve hot and enjoy!