Rice Chicken Soup Recipe
Khao Tom Gai
There are many Chicken Rice Soup Recipes and this one’s not spicy in the least, but you can make it that way if you wish. The simplicity of the recipe shows it is an easy soup to make, it’s a delightful soup and chicken and rice soup is excellent recovery food, from illness (or hangovers) as it is easy to eat and digest.
How To Make Chicken Rice Soup
1 Cup Rice (pre-cooked)
200gm Chicken minced/ground
1 Spring Onion (scallion)
1 Coriander Sprig (cilantro)
1 Celery Sprig (baby leafy tops)
1 Garlic Clove
2 Tbs Fried Garlic see frying garlic video
1 1/2 Tbs Thai Seasoning Sauce
1/2 ts Salt
1 ts Chicken Stock Powder
3 Cups Water
Chop chicken as per the Thai minced meats tutorial
Chop spring onions, Coriander, Celery quite finely
Chop fresh Garlic medium fine
Mix 1/2 tbs of the seasoning sauce, pepper and chicken stock in with the chopped chicken and leave to marinade for minimum ten minutes
Turn on the heat put in water in pot bring to boil and add 1/2 tbs Seasoning sauce, Chicken stock and Salt and 1 cup of pre-cooked Jasmine rice re-boil and then simmer for about 3 minutes
Next, spoon in the chicken to form small balls, bring to boil again and simmer for another 2 or 3 minutes
Check meat is cooked and taste test, adjust if required
Now add half the green vegetables (coriander, spring onion and celery) stir once and it’s done! Nearly….
Serve into a nice large bowl, sprinkle the last of the greens on top, some pepper and the fried garlic
You just learned how to make Chicken & Rice Soup
Place your large bowl in the centre of the table and invite everyone to share, or simply serve into individual bowls. This one really is a meal in itself, having said that because it is mild, fresh and savoury flavoured, it goes great with something with a bit more spice. Try our Pork Red Curry Stir Fry or perhaps another lovely authentic Thai recipe, Khwanjai’s very own, unique, Dry Chicken Red Curry. If you like light savoury soups we highly recommend our Pork and Lettuce Soup also try a lovely spicy Tom Yum Goong /Spicy Prawn Soup
You may also like to try our Coconut Chicken Soup Recipe delicately sweet, sour and spicy!
Khwanjai’s Top Tips:
Jasmine rice is far superior to other rice for this dish as it has a lovely aroma and is naturally a much softer grain rice.
Veggies: As you’ll see we used young celery leaves – Khwanjai got her translation muddled before we shot the video so I keep calling it Parsley. Celery it is!
You’ll see why you may want to view those after watching this video tutorial
If you wish to try this recipe with seafood, fish specifically, there are guidelines in the video plus this extra info:
Lightly fry the fish before you add it to the soup, and use a low aroma fish, the frying is to stop the fishy smell spoiling the soup, (optional with prawns or shrimps) also Khwanjai says Coriander (cilantro) clashes with the fish and makes for a funny smell “in this soup”. Personally I find this odd, as Parsley (there it is again- same family as Coriander) goes great with fish, so I asked her to clarify. “In this soup only” In spicy soups it is not an issue as they have stronger aromatics such as galangal and lemon grass to negate this issue.
Have you printed recipe handy in case you think up any good ideas to make notes?
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