Khao Tom (Thai Rice Soup)
|Pork stock/Chicken stock||12 Cup (192 tbs)|
|Grated fresh ginger root||4 Teaspoon|
|Shallots||4 Large, minced|
|Lemongrass stalk||2 (2" pieces)|
|Thai hom mali jasmine rice||1 1⁄4 Cup (20 tbs) (new crop rice)|
|Ground lean pork||1 Pound|
|Fish sauce||1⁄4 Cup (4 tbs) (Thai - Nam Pla)|
sliced shallots deep-fried
sprigs of fresh cilantro
pickled salted radish
sliced green onions
Roasted Thai Chile flakes
Nam Pla Phrik (chiles sliced in fish sauce)
In a large stock pot combine boiling stock with ginger, shallots, lemon grass, add rice. Optional pair of fresh Kaffir Lime leaves).
Return to a boil, lower heat and gently simmer, stirring
occasionally, for 30 to 35 minutes, or until rice is very soft.
Remove and discard lemon grass. Add the pork (form into little meatballs) and simmer 5-8 minutes more until pork is cooked.
Finish with fish sauce to taste. *Reminder use a good brand such as Golden Boy!
Garnish with scallions, deep fried shallots and cilantro.
Variations: Add a raw egg to each bowl, or a salted egg half. Salted eggs are availble at Asian markets. You also can soft poach the egg as it ill not completey cook w added to the bowl of oup
I will continue this series of Thai Breakfasts with recipes of rice noodle soups, egg dishes, fried rice dshes, and such enjoyed by Thais for breakfast.