Teresa's Recipes
Kao Tom - Thai Rice Soup
Kao Tom is a warm and nourishing Thai rice soup, celebrated for its fragrant jasmine rice and rich chicken broth. This comforting dish is often enjoyed at breakfast but is perfect for any time of day. Each bowl is a delightful harmony of flavors, enhanced by the freshness of herbs and the zesty squeeze of lime, making it an ultimate comfort food. The dish showcases the simplicity and depth of Thai cuisine, with each ingredient playing a vital role in creating a soothing experience that warms the soul.
Ingredients
- 1 cup Jasmine rice
- 6 cups Chicken broth
- 1 cup, cooked and shredded Chicken breast
- 3 cloves, minced Garlic
- 1-inch piece, sliced Ginger
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1, cut into wedges Lime
- 1/4 cup, chopped Cilantro
- 1/4 cup, chopped Green onions
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 5g
- Carbs: 42g
- Protein: 20g
- Sodium: 900mg
- Sugar: 1g
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then drain well.
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the rinsed jasmine rice, sliced ginger, and minced garlic to the pot. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender and has absorbed some of the broth.
- Stir in the shredded chicken, fish sauce, and soy sauce. Allow the soup to cook for an additional 5 minutes, ensuring the chicken is heated through.
- Remove the ginger slices from the soup before serving.
- Ladle the Kao Tom into bowls and garnish with chopped green onions and cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Tips
- For added depth of flavor, consider adding a few sliced mushrooms or carrots to the soup while it simmers.
- This dish can be made vegetarian by substituting chicken broth with vegetable broth and omitting the chicken.