Kao Tom - Thai Rice Soup

Ingredients

Jasmine rice

1 cup

Chicken broth

6 cups

Chicken breast

1 cup, cooked and shredded

Garlic

3 cloves, minced

Ginger

1-inch piece, sliced

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Lime

1, cut into wedges

Cilantro

1/4 cup, chopped

Green onions

1/4 cup, chopped

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a large pot, bring the chicken broth to a gentle boil over medium heat.
3. 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.
4. 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.
5. Remove the ginger slices from the soup before serving.
6. 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.