Khao tom (thai rice soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Pork or chicken stock |
| 1 | tablespoon | Minced fresh gingerroot |
| 2 | larges | Shallots, minced and crushed |
| 1 | Stalk lemon grass, cut into 2\" pieces | |
| ¾ | cup | Rice |
| ½ | pounds | Minced ground pork |
| 2 | tablespoons | Thai fish sauce |
| 1 | Cubes firm bean curd, for garnish | |
| Sliced scallion, for garnish | ||
| Deep-fried shallots, for garnish | ||
| 1 | Sprig fresh cilantro, for garnish | |
Directions
In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge- like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.
>From Taste Show #TS4824
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997