Thai cuisine · Breakfast & Eggs

Khao Tom Gai

A clear ginger-chicken broth with cooked rice, tender chicken slices and fried garlic – Thailand's breakfast soup.

Ingredients · for 4 servings

• 250g cooked rice (day-old jasmine rice)
• 300g chicken breast fillets
• 1.5 liters chicken stock
• 30g ginger
• 2 stalks celery
• 3 scallions
• 4 garlic cloves
• 2 tbsp fish sauce
• 3 tbsp oil
• 1/2 bunch cilantro
• Salt, white pepper

Instructions

1. Cut the chicken breast crosswise into thin slices, peel the ginger and cut into fine strips, and slice the celery and scallions into thin rings.
2. Finely chop the garlic and fry it in the oil over medium heat for 2–3 minutes until pale gold, then pour it along with the oil into a bowl – dark garlic turns bitter.
3. Bring the chicken stock to a boil with the ginger strips and let it simmer gently for 5 minutes until fragrant with ginger.
4. Slide in the chicken slices one at a time and poach over low heat for 4–5 minutes, skimming off any foam that rises.
5. Add the cooked rice and celery, simmer for another 3–4 minutes until the soup is lightly thickened, and season with fish sauce, salt and white pepper.
6. Ladle into deep bowls, drizzle with the garlic oil, sprinkle with scallions and cilantro and serve immediately.