Kaho Tom Gai
|Uncooked rice||100 Gram|
|Vegetable oil||15 Milliliter|
|Garlic||15 Gram, chopped|
|Ginger root/Ginger||15 Gram, finely sliced|
|Chicken||200 Gram, cut into 1 cm cubes|
|White pepper powder||1 Teaspoon|
|Fish sauce||45 Milliliter|
|Onion||50 Gram, finely sliced|
|Coriander leaves||15 Gram, chopped|
|Spring onions||15 Gram, chopped|
|Fried noodles||1 Cup (16 tbs) (Fried Crisply, For Garnish)|
|Fresh red chilies||2 , finely sliced, diagonally (For Garnish)|
Wash the rice and place in a pan with water, and bring to a boil.
Reduce heat and allow to simmer, adding a little water periodically, if necessary, till the soup reaches a thick, porridge-like consistency and there is approximately 1.5 litres of rice soup.
Meanwhile, in a large non-stick pan, heat the oil and stir-fry the garlic and ginger.
When the garlic turns golden, add the chicken cubes, white pepper powder and the fish sauce.
Stir-fry until the chicken is cooked.
Add the chopped onion, the rice and all the liquid and mix well.
Cook for a few more minutes.
Lastly, stir in the chopped coriander and spring onions and remove from heat.
Garnish with the fried crispy noodles and the diagonal slivers of red chillies.
Serving size: Complete recipe
Calories 1266 Calories from Fat 459
% Daily Value*
Total Fat 52 g79.5%
Saturated Fat 17.1 g85.7%
Trans Fat 0 g
Cholesterol 134 mg44.7%
Sodium 4438.7 mg184.9%
Total Carbohydrates 141 g47%
Dietary Fiber 9.7 g38.6%
Sugars 12.7 g
Protein 62 g124.3%
Vitamin A 48.7% Vitamin C 76.7%
Calcium 16.5% Iron 43.4%
*Based on a 2000 Calorie diet