Best Atk Thai Chicken Soup And Rice Recipes

THAI CHICKEN AND RICE SOUP - KAO TOM GAI

Thai Chicken and Rice Soup - Kao Tom Gai image

A nice warming soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in! ;)

Provided by PalatablePastime

Categories Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup short-grain rice
8 cups water
1 teaspoon salt
2 lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1/4 cup chopped green onion
1/4 cup chopped celery leaves
1/4 cup chopped fresh cilantro

Steps:

In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
Serve.

Nutrition Facts : Calories 345.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 96.8, Sodium 578.1, Carbohydrate 29.7, Fiber 1.7, Sugar 0.9, Protein 34.8

NONG'S KHAO MAN GAI

Nong's Khao Man Gai image

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

Provided by nongskhaomangaiallrecipe

Categories World Cuisine Recipes Asian Thai

Time 1h45m

Yield 6

Number Of Ingredients 21

Ingredients

2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 pieces ginger, coarsely chopped
2 cups uncooked jasmine rice
2 cups chicken broth
3 pandan leaves
⅓ cup peeled, roughly chopped ginger
4 red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Steps:

Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
Debone chicken and cut into 1-inch pieces.
Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

Nutrition Facts : Calories 589.1 calories, Carbohydrate 70.9 g, Cholesterol 63 mg, Fat 19.2 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 6.3 g, Sodium 2465.1 mg, Sugar 3.8 g