Thai Boiled Chicken With Fish Sauce (Kai Tom Nam Pla)
Kai tom nam pla is a Thai boiled chicken dish with fish sauce, using chicken thighs and served with rice and a tasty dipping sauce.
Ingredients
- 4 1/4 cups water, enough to cover chicken slightly more than halfway
- 5 cloves garlic
- 3 coriander root
- 2 stalks lemongrass
- 5 slices galangal
- 4 tbsp fish sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp white pepper
- 1 1/2 tbsp palm sugar
- 1.3 lb chicken thighs
Instructions
- Pour water into a pot over a medium heat. Toss in the garlic, coriander root, lemongrass, and galangal. Close the lid and gradually let it come to a boil.
- As it bubbles, add fish sauce, light and dark soy sauces, white pepper, and palm sugar. Give it a stir, ensuring the sugar dissolves completely.
- Once your broth is boiling again, arrange the chicken thighs in a single layer. They should be just over half-submerged in the liquid. Seal with the lid.
- Switch the heat to low and let the chicken simmer slowly for 45 minutes. Halfway through, give it a flip.
- After simmering, let the chicken thighs rest for several minutes, allowing the meat to soak up the juices. Serve chicken with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with rice and a dipping sauce like sweet chili sauce.
- Skin-on and bone-in chicken thighs deliver the best results.
- Place the chicken in a single layer to make sure all pieces cook evenly. Flip halfway through.
- Use the leftover chicken broth to flavor your rice or other dishes.
Calories: 876kcal | Carbohydrates: 46g | Protein: 53g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 292mg | Sodium: 4106mg | Potassium: 783mg | Fiber: 1g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg
