in Thailand

Spicy Thai rice soup

updated

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Ingredients for 2 servings:

  • 125 g basmati rice or jasmine rice
  • 500 ml chicken stock or vegetable stock
  • 1 clove(s) garlic
  • 1 piece(s) ginger – 2 cm
  • 1 m.-sized chili pepper(s)
  • 2 spring onions
  • ½ bunch coriander
  • 1 tbsp fish sauce (Nam Pla)
  • 1 tbsp, leveled soy sauce
  • lemon juice
  • pepper
  • 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Khao Tom

Cook the rice and set aside. Finely chop the garlic and ginger. Deseed and slice the chili. Heat the olive oil. Sauté the garlic and ginger for about 1 minute. Add the chili and stir briefly. Pour in the stock, add the fish sauce, and simmer for 10 minutes. Stir in the cooked rice. Bring to a boil, then season with soy sauce, lime juice, and pepper. Serve in cups or plates and sprinkle with coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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