Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that’s eaten all across Thailand. It was one of the first dishes I ate in Thailand after I realised that the hotel ‘English’ and ‘American’ breakfasts were equally bad wherever you stay!
Khao tom isn’t just a great breakfast, you can eat this anytime of the day. It’s perfect for a cold winters day when you’ve got a cold, and you’re feeling sorry for yourself.
There are two things you need to get prepared before you make this. The first is a good pork stock……
A lot of times khao tom is just made with water, but if you go the extra mile and make sure you’ve got some stock in the fridge or freezer, it really takes the taste to another level. Get the recipe by clicking here.
The second ingredient is Thai fried garlic – gratium jeow. It’s used in nearly all Thai rice and noodle soups and adds a great flavour and crunch to the soup.
Click here for a quick and easy recipe for Thai fried garlic.
Once you have these two ingredients the soup is plain sailing.
- 250 grams of minced pork
- 600 mls of Thai pork stock
- 250 grams of cooked jasmine rice
- 3 spring onions chopped
- a small handful of Chinese celery or regular celery leaves chopped
- a small bunch of fresh coriander leaves picked
- 1 long red chilli sliced
- 2 tsp of Thai fried garic
- 1 tbsp of Fish Sauce you may need more or less depending on how salty your stock is
- 1 tbsp of Thai light soy sauce
- 1 tbp of sugar
- freshy ground black pepper
- In a bowl, mix the pork with the soy sauce and a good pinch of black pepper. Shape into little meatballs.
- bring the stock to a boil and add the pork. Lower the heat to medium and simmer for 4-5 minutes. Add the rice and cook for a couple of minutes.
- Add the fish sauce, spring onions, celery, a good amount of black pepper and sugar, and stir well. Taste for seasoning and serve in bowls topped with the chilli, coriander and a teaspoon of the fried garlic.
Would be perfect as the cold weather sets in Lucy
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