Served in Bangkok's street stalls in the early hours, khao tom gai is a light soup made by simmering chicken in its own broth in a pressure cooker and then adding rice. Using brown rice makes it a whole-grain version, while lean chicken and plenty of ginger keep it heart-healthy. The long simmer lets the chicken release all its flavour into the broth.
In a pressure cooker, bring the chicken thighs, onion and stock to a boil, skimming the foam, then seal the lid and cook over medium heat for 25 minutes.
Release the pressure and open the lid, add the rinsed brown rice and ginger, then seal again and cook for another 35 minutes; brown rice takes longer to soften than white.
Once cooking finishes, remove the pot from the heat and let the pressure release naturally; this takes about 15 minutes.
Remove the chicken, shred it with a fork and return it to the soup. Add the fish sauce, garlic and lime juice, simmer for another 10 minutes, then serve topped with fresh coriander.
Take care that the chicken is hot when you shred it; use two forks to avoid burning your hands. Allergens: contains fish (fish sauce).
If you use stock made from leftover chicken bones from the night before instead of plain chicken stock, the soup gains extra depth.
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