Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, deany's plain thai kao tom/rice soup (congee). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Deany's plain Thai Kao Tom/rice soup (congee). Thai Kao Tom or congee is one of those dishes I have eaten since childhood. My mum used to make this all the time and till this day she still does. Especially when I am feeling under the weather, this is my mum's go to dish.
Deany's plain Thai Kao Tom/rice soup (congee) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Deany's plain Thai Kao Tom/rice soup (congee) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have deany's plain thai kao tom/rice soup (congee) using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):
- Take Cooking the rice:
- Take 1/2 cup pudding rice
- Take 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
- Get Garnish:
- Prepare 1 clove garlic, finely minced or grated
- Prepare 1/2 sprig spring onion, finely chopped
- Prepare Sprinkle ground white pepper
- Take Maggie sauce, optional
Thais don't really eat "breakfast only" foods, but if we did this would be on the menu. The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold w. Khao tom gai, a very simple Thai chicken and rice soup, is not that different than a typical chicken soup your grandmother would make. In fact, I'd go as far to say that your grandparents might actually like this recipe!
Instructions to make Deany's plain Thai Kao Tom/rice soup (congee):
- In a medium size pot or saucepan, add the pudding rice and the water. On medium to high heat, bring water to a boil. Stir rice occasionally to break up the rice grains and prevent it sticking.
- Once water has come to a boil, reduce heat to medium low. To remove the scum/impurities prepare a bowl of water. Using a skimmer spoon, remove the impurities and dip into the clean bowl of water. Repeat the process until there is no scum. The impurities should be removed, every so often when it forms. Stir the rice every occasionally using a wooden spoon. Simmer for about 20-30 minutes.
- Continue to cook the rice and when it's almost cooked, reduce the heat to low, stir and continue to simmer. The rice will slowly begin to thicken, as the water reduces. Tip: if water level is low and rice begins to dry up, add hot water to the pot (add more water for a runnier congee or less for thicker).
- Taste the rice to see if cooked, it should be a slightly soft texture. Once the rice is at desired consistency remove from heat. I prefer my congee thicker, but it should still be slightly runny.
- Ladle and transfer rice to a serving bowl. Eat and serve immediately while piping hot. Serve with any accompaniment of side dishes such as pan fried vegetables, steamed tofu and egg (or any side dishes of preference).
Khao tom gai, a very simple Thai chicken and rice soup, is not that different than a typical chicken soup your grandmother would make. In fact, I'd go as far to say that your grandparents might actually like this recipe! That is if you could get them to try it. I don't know about you but my grandparents wouldn't have tried Thai food in a million years. Great recipe for Deany's bagel tuna melt.
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