Sizzling garlic in oil.
Adapted from Quick and Easy Thai:
Kao Tome Gai (rice soup with chicken, cilantro and crispy garlic):
2 cups dry brown rice (measure, then cook)
1/2 pound diced chicken breast (or other meat--we'll try wild turkey next)
4 tablespoons coarsely chopped garlic (or 4 very large cloves)
1/3 cup oil (we use olive oil, but veggie oil would probs be more authentic)
6-8 cups soup stock (depending on how brothy you like your soups)
2 tablespoons fish sauce
2 tablespoons minced fresh ginger
6 green onions thinly sliced
handful of fresh cilantro, coarsely chopped
ground black pepper (optional)
*While rice is cooking, heat oil and garlic until garlic just begins to get gold and crispy; pour into heatproof container and set aside.
*Bring soup stock to a boil over medium-high, add pre-cooked rice, return to boil, add chicken and fish sauce, simmer 3-4 minutes or until meat is cooked.
*Ladle hot soup into serving bowls, top with oil and garlic mixture, ginger, green onions, cilantro and black pepper. Just before serving, stir well.
YUM! This will hit the spot.