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Delishar

Thai Rice Soup (Khao Tom Goong Moo)

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Servings: 4
Ingredients Method Notes

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

Method
 

  1. Marinate pork in soy sauce, shao xing wine, white pepper, and corn flour.
  2. Heat pan, and add sesame oil.
  3. Stir-fry garlic, and ginger until garlic begin to turn golden.
  4. Add pork, and stir-fry until pork is no longer pink.
  5. Pour in stock, lemongrass, and season with fish sauce.
  6. Bring to boil and allow to simmer for 3-5 minutes.
  7. Then add prawns, lime juice, and sugar.
  8. Allow to cook for a minute.
  9. Add celery, parsley, and spring onion, then allow to cook until prawn is done.
  10. Remove from heat and serve over cooked rice.
  11. 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.