Saturday, 2 June 2012

Thai Chicken Rice Soup

This dish is a staple in the Thai diet, known as khaotom gai locally. It is sold by street vendors 24 hours a day to hungry passers-by either for a warming breakfast or for those who are busy burning the candle at both ends and need our equivalent to the curry chips on the way home from a big night out. This is very quick to make especially as it uses left over rice and cooked chicken. I adapted this recipe from Vatch's Thai Kitchen which is a brilliant book for authentic Thai recipes.

Recipe adapted from Vatcharin Bhumichitr's Vatch's Thai Kitchen

Serves 4-6

1.25ltrs Chicken stock
400g leftover rice (from about 150g uncooked rice)
500g Cooked chicken, diced
410g Can stir fry vegetables (I used Blue Dragon)
2tbsp Thai fish sauce
2tbsp Soy sauce
1tsp sugar
2cm Fresh ginger, finely chopped
White pepper

Heat the stock in a large saucepan, add the cooked rice and chicken, bring to the boil. Stir in the vegetables, fish sauce, soy sauce, ginger and sugar and simmer for about 1 minute. Season and serve immediately.

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