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Khao Tom
Thai Rice Soup
A comforting and simple Thai rice porridge, often enjoyed for breakfast. This version features tender ground pork and aromatic ginger, finished with crispy fried garlic and a hint of white pepper.
đ§ Ingredienser
- 2 cups Cooked Jasmine rice(Day-old rice works best as it's drier and will absorb liquid better.)
- 1.5 L Chicken or Pork broth(Low-sodium is recommended so you can control the saltiness.)
- 150 g Ground pork(Can substitute with ground chicken or finely chopped shrimp.)
- 1 thumb-sized piece Fresh ginger(Peeled and thinly sliced or minced.)
- 2 cloves Garlic(Minced, for frying until golden brown and crispy. Alternatively, use store-bought fried garlic.)
- 2 tablespoons Vegetable oil(For frying the garlic, if making from scratch.)
- to taste Salt
- 1/2 teaspoon White pepper(Freshly ground is best. Adjust to your preference.)
- for garnish Fresh cilantro(Chopped.)
- for garnish Scallions(Thinly sliced, green parts only.)
đšâđł Instruktioner
- 1
Prepare the aromatics: Peel and thinly slice or mince the ginger. If making your own fried garlic, mince the garlic cloves.
â±ïž 5 minutes - 2
Infuse the broth: In a medium pot, combine the chicken or pork broth and the sliced/minced ginger. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes to allow the ginger flavor to infuse.
â±ïž 10 minutes - 3
Add rice and cook: Stir the cooked rice into the simmering broth. Increase the heat slightly to bring it back to a gentle simmer. Cook, stirring occasionally, for about 10 minutes, or until the rice grains have softened and broken down, creating a porridge-like consistency. If it becomes too thick, add a little more broth or water.
â±ïž 10 minutes - 4
Cook the pork: Add the ground pork to the pot, breaking it up with your spoon. Continue to simmer for another 5-7 minutes, or until the pork is fully cooked through and no longer pink. Skim off any impurities or excess fat that rises to the surface.
â±ïž 7 minutes - 5
Season and finish: Stir in the white pepper. Taste the soup and season with salt as needed. Remember that the broth might already be salty.
â±ïž 2 minutes - 6
Serve: Ladle the hot Khao Tom into individual bowls. Garnish generously with fried garlic, chopped cilantro, and sliced scallions. Serve immediately.
â±ïž 1 minute
đĄ Proffstips
- âFor an even richer flavor, use homemade chicken or pork stock instead of store-bought broth.
- âThe consistency of Khao Tom can be adjusted to your liking. For a thicker soup, use less broth or simmer for longer. For a thinner soup, add more broth or water.
- âDon't skip the fried garlic! It adds a crucial layer of texture and aroma.
- âThis dish is highly customizable. Feel free to add other ingredients like thinly sliced mushrooms, a dash of fish sauce for umami, or a squeeze of lime juice for brightness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Seafood Khao Tom: Add shrimp, squid, or fish balls during the last few minutes of cooking.
- Chicken Khao Tom: Use shredded cooked chicken or small pieces of raw chicken breast instead of ground pork.
- Vegetarian Khao Tom: Use vegetable broth and omit the pork. Add firm tofu or mushrooms for protein.