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Kaho Tom Gai Recipe
|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)|
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 mg
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
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.