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Recipe courtesy of David Rosengarten

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Total:: 50 min
Prep:: 10 min
Cook:: 40 min

Yield:: 4 servings

Ingredients

6 cups pork or chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 stalk lemon grass, cut into 2-inch pieces
3/4 cup rice
1/2 pound minced ground pork
2 tablespoons Thai fish sauce
For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste

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.

Drink: Tea

My Private Notes

Name: Khao Tom (Thai Rice Soup)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 6 cups pork or chicken stock; 1 tablespoon minced fresh gingerroot; 2 large shallots, minced and crushed; 1 stalk lemon grass, cut into 2-inch pieces; 3/4 cup rice; 1/2 pound minced ground pork; 2 tablespoons Thai fish sauce; For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste

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