Khao tom (thai rice soup)

Yield: 4 Servings

Measure Ingredient
6 cups Pork or chicken stock
1 tablespoon Minced fresh gingerroot
2 larges Shallots, minced and crushed
1 \N Stalk lemon grass, cut into 2\" pieces
¾ cup Rice
½ pounds Minced ground pork
2 tablespoons Thai fish sauce
1 \N Cubes firm bean curd, for garnish
\N \N Sliced scallion, for garnish
\N \N Deep-fried shallots, for garnish
1 \N Sprig fresh cilantro, for garnish

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

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