Thai Rice Soup (Khao Tom Goong Moo)
peeled and cleaned
pork or chicken broth
bruised and cut to 2 inch pieces
fish sauce or to taste
white pepper to taste
chopped chinese celery
chopped spring onion
Juice of 1 lime
heaping tsp of sugar or to taste
servings of cooked white rice
Fried shallot to garnish
Thai chilli flakes
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.
Use tofu instead of pork and shrimp.
Substitute stock with vegetable stock, and use soy sauce instead of fish sauce.