Vibul Wonprasats Khao Tom Thai Rice Soup Recipes

KHAO TOM (THAI RICE SOUP)

Steps:

• In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
• Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
• Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
• Garnish with scallions and cilantro.

KHAO TOM (THAI RICE SOUP)

Steps:

• In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.
• Drink: Tea

THAI TOM KHA SOUP

Steps:

• In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
• Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
• Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
• When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
• Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
• About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
• Serve immediately.

TOM KHA GAI

Steps:

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

VIBUL WONPRASAT'S KHAO TOM - {THAI RICE SOUP} RECIPE

Steps:

• Combine the rice vinegar with the sliced chiles and let stand so the chiles become pickled. Meanwhile, place the pork on a cutting board. Top with the garlic and the fish sauce. With a Chinese cleaver or other sharp, heavy knife, chop the meat and garlic together until finely minced, almost pasty. Place the rice in a large saucepan, add 3 cups of water and cook over low heat until creamy, about 30 to 35 minutes. The rice will soften and break down, like a puree. Keep adding water as needed so that it stays fluid like a soup. Stir in 1 teaspoon of salt. Keep warm over low heat. Shape the pork mixture into small patties 2 to 3 inches wide. Heat the oil in a skillet over medium heat. Fry the patties in batches until browned and cooked through, 2 to 3 minutes a side. Ladle the rice soup into 4 large soup bowls. Place 3 or 4 pork patties in each bowl. Garnish with cilantro and pepper to taste. Serve with fish sauce and vinegar-chile mixture, letting diners season their own soup. Note: Although this rice soup is popular for breakfast, it makes a good one-dish meal any time. This recipe yields 4 servings. Each serving: 194 calories; 314 mg sodium; 47 mg cholesterol; 10 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 15 grams protein; 0.59 gram fiber.