Breakfast · Thai · 15 min
Khao Tom Gai (Thai Ginger-Chicken Rice Soup)
- Calories
- 504
- Protein
- 34g
- Carbs
- 47g
- Fat
- 20g
Ingredients
- 114 g chicken breast
- 132.8 g white rice
- 115 g spinach
- 2 cup chicken stock
- 2 tbsp fresh ginger
- 1 tbsp fish sauce
- 0.5 tsp palm sugar
- 0.25 tsp ground white pepper
- 1 tsp sesame oil
- 11.5 g olive oil
- 0.25 cup fresh cilantro
Method
- 01In a small saucepan, bring 2 cups of chicken stock to a gentle simmer over medium heat.
- 02Add the thinly sliced fresh ginger, fish sauce, and palm sugar to the simmering broth, stirring until the sugar dissolves.
- 03Add the sliced raw chicken breast to the broth. Poach for 3-4 minutes until the chicken is tender, no longer pink, and registers an internal temperature of 165°F (74°C) with an instant-read thermometer.
- 04Stir in the cooked white rice, allowing it to heat through in the hot broth for 1 to 2 minutes.
- 05Fold in the fresh spinach leaves and cook just until wilted and bright green, about 30 seconds.
- 06Ladle the soup into a deep bowl. Drizzle with sesame oil, sprinkle with ground white pepper, and garnish with fresh cilantro before serving hot.
Cook it with the whole plan around it
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