It looks like a congee, the rice here is not cooked into a porridge, and that’s why khao tom gai is one of go-to recipes when you come house and don’t have anything planned for dinner. Within 20 minutes you can have this all set from start to finish.
Beyond its simpleness, there are several more reasons I like making khao tom gai. The first is the lemongrass and galangal-infused broth. This offers the broth a splendidly fragrant, earthy, citrus flavor that is so particular of Thai food. Next, you can make khao tom gai as intricate or basic as you want. If you’re battling a cold or digestive issue, make it more broth-based and keep the spices to a minimum. Add more chicken and rice and go crazy with the seasonings if you desire something more hearty. In specific, fried onions and garlic are my favorite additions as they include that fantastic crunch and smoky flavor that can make any plain soup truly come alive.