Chicken Rice Porridge Recipe
(Kow Tom Kai)
 Thai Recipes

This dish is popular for breakfast or as a late supper, it is often served with chilies pickle. If possible, make the stock with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead.
Ingredients

1.2 liters/2 pints
2

100 g/4 oz
350 g/12 oz
2

2

To garnish:

1 tbsp
4
100 g/4 oz  

stock
large chicken breasts, skinned, boned and cut into
1 cm/1/2 inch cubes.
boned pork loin, cut into 1 cm/1/2 inch cubes.
rice, cooked
celery sticks, with leaves, chopped into
1 cm/1/2 inch lengths
spring onion, chopped
nam pla, to taste
freshly ground blacked pepper

vegetable oil
garlic cloves, peeled and finely chopped.
bacon, derided and cut into 1 cm/1/2 inch squares. 

Method:
 

1. Bring the stock to the boil in a pan, then add the chicken and pork. Cook until the meat turns white, then add the rice. Remove from the heat add the celery and spring onions (scallions), then add nam pla and pepper to taste. Set aside.

2. Heat the oil in a frying pan (skillet), add the garlic and fry until golden brown. Remove from the pan with a slotted spoon and set aside. Add the bacon to the pan and try until brown and crisp.

3. Pour the soup into 4 warmed individual bowls and sprinkle with the garlic and bacon. Serve hot.

Serves 4