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Thai Rice Soup (Khao Tom Goong Moo)

Servings 4


  • 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


  • 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.


Vegetarian variations:
Use tofu instead of pork and shrimp.
Substitute stock with vegetable stock, and use soy sauce instead of fish sauce.