Thai Chicken And Rice Soup - Kao Tom Gai

• 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

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. Marinate chicken in lime juice/salt for about 5 minutes.
3. In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
4. Cook, stirring for 10 minutes or so.
5. In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
6. Serve.

shortgrain rice, water, salt, chicken breasts, lime juice, vegetable oil, onion, garlic, white pepper, green onion, celery, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-and-rice-soup-kao-tom-gai-30160 (may not work)