Thai Chicken and Rice Soup - Kao Tom Gai

Ingredients

• 1 cup short-grain rice
• 8 cups water
• 1 teaspoon salt
• 2 lbs boneless skinless chicken breasts, thinly sliced
• 3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon white pepper (or to taste)
• 1/4 cup chopped green onion
• 1/4 cup chopped celery leaves
• 1/4 cup chopped fresh cilantro

Directions

1. 1

   In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.

2. 2

   Marinate chicken in lime juice/salt for about 5 minutes.

3. 3

   In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.

4. 4

   Cook, stirring for 10 minutes or so.

5. 5

   In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.

6. 6

   Serve.