Khao tom gai is a light Thai soup served in Bangkok street restaurants in the early morning. Chicken cooks in its own juices in a pressure cooker and is then combined with rice. Brown rice makes it a whole-grain version, while lean chicken and plenty of ginger are described as making it heart-healthy. Long simmering lets the chicken flavor the broth.
Bring the chicken thighs, onion, and chicken stock to a boil in a pressure cooker, skimming off the foam. Close the lid and cook over medium heat for 25 minutes.
Release the pressure and open the cooker. Add the rinsed brown rice and ginger, close the lid, and cook for another 35 minutes. Brown rice takes longer to soften than white rice.
When cooking is finished, remove the cooker from the heat and let the pressure release naturally; this takes about 15 minutes.
Remove the chicken and shred it with a fork, then return it to the soup. Add the fish sauce, garlic, and lemon juice and simmer for another 10 minutes. Sprinkle with fresh cilantro and serve.
Take care when shredding the hot chicken; use two forks to avoid burning your hands. Allergen: contains fish (fish sauce).
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