RecipeChicken
← All recipes
flameChickenSoups & StewsRice & GrainsAsian-InspiredUnder 30 mins
Thai Chicken and Rice Soup
Cook30 minutes
Serves3-4
Method
Steps
- To make chicken ball mixture, combine all chicken ball ingredients into a bowl and mix with your hands. Be sure to mix the ingredients well. Once thoroughly mixed, check to see if the mixture is squeaky and sticky. Add meat mixture to a sandwich size resealable bag.
- Add stock, soy sauce, fish sauce, and pepper to a dutch oven and bring to a boil.
- While stock mixture is boiling, lower the heat to simmer. Trim 1½ inch corner of the resealable bag and squeeze over the pot. When about one inch of of mixture comes out, use a butter knife to coax the mixture into the pot. Don’t worry about the shape of the chicken, it will form as it cooks. Cook for about 2-3 mins or until the balls float to the top.
- Add rice and bring it to a boil. Cook for 4 minutes.
- Taste soup and adjust seasoning with fish sauce and thin soy sauce if necessary. Ladle into 2-3 bowls and top with cilantro, green onions fried garlic, fresh ginger, and poached egg (optional)
- Heat oil in a saucepan.
- Add garlic and cook until golden brown.
- Remove garlic from saucepan and place on paper towel-lined plate. Top soup when ready to eat.
Originally published at whisperofyum.com. Reproduced for personal collection.
Related
