The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold winter morning, or anytime you are feeling ill. Thais don’t really eat “breakfast only” foods, but if we did this would be on the menu. This version is made with ground pork (moo sap), but Khao Tom can also be made with chicken and fish.
4 Cups Thai Jasmine Rice (Cooked rice)
4 oz Ground Pork Loin
2 stalks Lemon grass (cut diagonally into pieces)
7 – 8 Red Shallots (4 finely chopped, 4 thinly sliced)
2 Green onion (cut into 1 inch pieces)
3 – 4 sprigs Coriander / Cilantro Leaves (chopped)
1 – 2 inch piece Ginger (fresh ginger, peeled and slivered)
2 cloves Garlic (finely chopped)
1 Thai Hot Chili (thinly sliced)
3 Lime (fresh lime juice, more or less as needed)
1 Tablespoon Fish Sauce (more or less, as needed)
4 Cups Water
1: Add a small amount of oil to the bottom of your soup pot and fry the chopped garlic and shallots for a few seconds.
2: Add the ground pork and fry until completely cooked.
3: Add water to the pot and let the soup start to get hot.
4: Add lemongrass and ginger. Boil for 5 minutes, then remove the lemongrass stalks.
5: Add precooked rice, green onion, cilantro, fish sauce, and lime juice. Boil for 1 minute, then serve.
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