Khao Tom Thai Rice Soup Recipe
For this Thai-inspired soup, rice is cooked right in the broth, generously seasoned with lemongrass, shallots, and garlic. With savory ground pork to give it some heft and a finishing drizzle of fish sauce, it's a dish that's simple, flavor-packed, and wholly satisfying.
- Yield:Serves 4
- Active time: 5 minutes
- Total time:25 minutes
- Rated:
Ingredients
- 6 cups homemade or store-bought low sodium chicken stock
- 2 shallots, finely chopped (about 1/2 cup)
- 2 (5-inch pieces lemongrass), halved lengthwise
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 3/4 cups short-grain rice
- 3/4 pound ground pork
- 1 teaspoon fish sauce, plus more to taste
- Salt, to taste
- 1 tablespoon juice from 1 lime
- 2 tablespoons roughly chopped fresh cilantro leaves
- 1/4 cup sliced scallions
- 1 Thai bird chili, finely chopped
- 1/2 pound firm tofu
- 1/2 cup homemade or store-bought fried shallots (optional)
Directions
-
1.
In a pot combine stock, shallots, lemongrass, garlic, and rice and bring to a simmer. Cook until soup is thickened and rice is tender, about 20 minutes. Reduce heat to low Remove lemongrass and discard.
-
2.
Add ground pork and stir, breaking up the pork, until pork is fully cooked, about 2 minutes. Add fish sauce, a pinch of salt, and lime juice. Stir in half of cilantro, half of scallions, half of chili, and all of the tofu. Add more fish sauce and salt to taste.
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3.
Divide soup between bowls, then top with remaining cilantro, scallions, chilies, tofu, and fried shallots. Serve immediately.
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