Soups & Stews > Thailand > Khao Tom >
Rice Soup
6 C chicken stock
1 TBS fresh ginger, minced
2 shallots, minced
1 stalk celery, chopped fine
1 stalk lemongrass, cut into 2-inch pieces
1-1/4 C cooked white rice
Salt to taste
2 TBS fish sauce
1 TBS lime juice
1/2 bunch fresh cilantro, chopped
Tofu, cut into cubes (for garnish, optional)
1 scallion, sliced (for garnish, optional)
1 sprig fresh cilantro (for garnish, optional)
In a large skillet, combine stock, minced ginger, shallots, lemongrass, rice and salt to taste. Bring mixture to a boil and then lower heat to simmer. Cook for twenty to thirty minutes, stirring occasionally, or until mixture has a porridge consistency. Remove from heat; discard lemongrass. Add fish sauce, lime juice and chopped cilantro; simmer for about five minutes. Garnish with tofu cubes, scallions and cilantro if desired; serve.
Variation: Khao Tom Goong is Thai rice soup with shrimp. To prepare, shell, devein and butterfly 4 large shrimp or 1/2 pound of small shrimp before adding to soup with the fish sauce, lime juice and chopped cilantro ingredients.
*Rice Soup image (C) Takeaway (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Thai Cookery
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