Thai Rice Soup (kao Tome Gai)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 tablespoons oil
• 4 tablespoons chopped garlic
• 8 cups chicken stock
• 4 cups cooked rice
• 1/2 lb ground lamb or 1/2 lb ground chicken or 1/2 lb ground turkey
• 2 tablespoons fish sauce
• 2 teaspoons pepper
• 2 tablespoons fresh ginger, minced
• 6 green onions, thinly sliced crosswise
• cilantro leaf

Recipe

• 1 heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool.
• 2 bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. when the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. stir well, and add the fish sauce. simmer 3-4 minutes until meat is cooked.
• 3 top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. stir well and serve hot.