Thai Chicken & Rice Soup, Khao Tom Gai

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Mix the meatball ingredients (ground chicken, garlic, fish sauce, white pepper) in a large bowl until sticky and elastic. Set aside.
2. Combine the chicken stock, lemongrass, garlic, fish sauce, soy sauce and white pepper in a large pot and bring to high heat.
3. Drop in meatballs by scooping them with a melon scoop, keeping each scoop half full so they come out a uniform bite size. Stir so they do not stick together.
4. When the soup boils, lower heat to medium low and simmer 10 minutes, until the meatballs are fully cooked and the rice is as soft as you like. Stir occasionally. Simmer longer on low for a thicker, porridge-like texture.
5. Meanwhile, bring enough water to cover 4 eggs to a simmer, then remove from heat. Carefully add the eggs, cover and let sit 10 minutes for a runny yolk, or 15 minutes for a soft-boiled texture.
6. Chop the green onion and cilantro and thinly slice the ginger.
7. Transfer soup to a serving bowl and crack in one egg, swirling it gently with chopsticks. Top with green onion, cilantro, ginger and fried garlic.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicEggGingerScallionRiceGround chicken