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Thai Rice Soup (Khao Tom Goong Moo)
Delishar
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Servings
4
Ingredients
250
g
pork fillet
sliced
16
shrimp
peeled and cleaned
6
cups
pork or chicken broth
3
cloves
garlic
minced
2
lemongrass
bruised and cut to 2 inch pieces
6-8
slices
of ginger
2
tbsp
fish sauce or to taste
1
tbsp
soy sauce
1
tbsp
shaoxing wine
1
tsp
corn flour
white pepper to taste
1/4
cup
chopped chinese celery
2
tbsp
chopped spring onion
2
tbsp
chopped coriander
Juice of 1 lime
1
heaping tsp of sugar or to taste
2
tbsp
sesame/peanut oil
4
servings of cooked white rice
Fried shallot to garnish
Thai chilli flakes
optional
Instructions
Marinate pork in soy sauce, shao xing wine, white pepper, and corn flour.
Heat pan, and add sesame oil.
Stir-fry garlic, and ginger until garlic begin to turn golden.
Add pork, and stir-fry until pork is no longer pink.
Pour in stock, lemongrass, and season with fish sauce.
Bring to boil and allow to simmer for 3-5 minutes.
Then add prawns, lime juice, and sugar.
Allow to cook for a minute.
Add celery, parsley, and spring onion, then allow to cook until prawn is done.
Remove from heat and serve over cooked rice.
Garnish with fried shallow and thai chilli flakes.
Notes
Vegetarian variations:
Use tofu instead of pork and shrimp.
Substitute stock with vegetable stock, and use soy sauce instead of fish sauce.