Thai Chicken and Rice Soup (Khao Tom)

Ingredients

• 6 cups Chicken Broth
• 2 cups Cooked Chicken
• 1/2 cup Jasmine Rice
• 2 tbsp Ginger
• 3 cloves Garlic
• 2 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1/4 cup Green Onions
• 1/4 cup Cilantro

Instructions

1. 1In a large pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 1/2 cup of jasmine rice, 2 tablespoons of ginger, and 3 cloves of garlic to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the rice is fully cooked and tender to the bite.
3. 3Stir in the 2 cups of cooked chicken, 2 tablespoons of fish sauce, and 1 tablespoon of soy sauce. Continue to simmer gently for 5 minutes, or until the chicken is heated through.
4. 4Remove the pot from the heat and stir in the 1 tablespoon of lime juice.
5. 5Ladle the soup into bowls and serve immediately, garnished with the 1/4 cup of green onions and 1/4 cup of cilantro.

Substitutions

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