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Chicken and Rice Soup
Kao Dom Gai
Preparation info
4 to 6
Servings- Difficulty
Easy
Appears in
Published 1981
Another rice soup with a mild flavor. One of my mother’s favorites: her Thai cook served it as a regular Sunday night supper with crackers and cheese to round out the meal, the latter additions catering to my mother’s British tastes.
Ingredients
| chicken, boned, skinned and minced | |
Method
Form (roll) the chicken into balls about 1" in diameter. In a saucepan, bring the stock to a boil and carefully drop in the chicken balls. Add the rice and season with fish sauce. Cook until the chicken balls are firm, no more than 10 minutes. Take the pan off heat and stir in the lettuce, ginger and green onion. Add the monosodium glutamate and black pepper. Serve accompanied by small bowls of