Khao Tom (Thai Rice Soup)
Oven Pot 2.0
Cooking Time
- Cook
Ingredients
- 1 ⅓ cups cooked white rice
- ¼ lb ground chicken thigh
- 1 ⅔ cups (400ml) chicken broth
- 4 shiitake mushrooms, finely diced diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
Garnish
- Nam Pla (fish sauce)
- Red onion, finely chopped
- Cilantro, roughly chopped
- Fried onions
- Lime, cut into wedges
Directions
Add vegetable oil and garlic to the pot and sauté over low heat for 1 minute. Add shiitake mushrooms, chicken, and salt, and sauté over medium heat for about 3 minutes, mixing gently with a spatula.
Pour in chicken broth and simmer over medium heat for about 3 minutes. Add rice and continue simmering for another 2 minutes, stirring until it reaches a boil.
Cover and simmer over low heat for about 3 minutes. Top with your choice of garnish and serve.
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