Khao Tom (Thai Rice Soup)
- Cook
- 12 min
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
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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