Kaho Tom Gai Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 1324 Calories from Fat 531
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 19.4 g97.2%
Trans Fat 0 g
Cholesterol 150 mg50%
Sodium 4448.6 mg185.4%
Total Carbohydrates 141 g47%
Dietary Fiber 9.7 g38.6%
Sugars 12.7 g
Protein 59 g117.6%
Vitamin A 50.3% Vitamin C 82%
Calcium 16.5% Iron 44.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
