Thai Rice Soup (Kao Tome Gai)

• 6 tablespoons oil
• 4 tablespoons chopped garlic
• 8 cups chicken stock
• 4 cups cooked rice
• 1/2 1/2 lb ground chicken or 1/2 lb ground turkey
• 2 tablespoons fish sauce
• 2 teaspoons pepper
• 2 tablespoons fresh ginger, minced
• 6 green onions, thinly sliced crosswise
• cilantro leaf

1. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. Remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool.
2. Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3-4 minutes until meat is cooked.
3. Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.

oil, garlic, chicken stock, rice, ground chicken, fish sauce, pepper, fresh ginger, green onions, cilantro leaf

Taken from www.food.com/recipe/thai-rice-soup-kao-tome-gai-141032 (may not work)