Best Khao Tom Pla Rice Soup With Fish Recipes

Khao Tom (Thai Rice Soup) image

Provided by erinbender

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

6 cups pork stock or 6 cups chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 celery, chopped fine
1 stalk lemongrass, cut into 1 to 2 inch pieces
1 1/4 cups cooked rice
1/2 lb minced ground pork
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1/2 bunch fresh cilantro, rough chop
firm tofu, cut into cubes (optional)
sliced scallion (optional)
1 sprig fresh cilantro, to taste (optional)

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) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

6 cups pork or chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 stalk lemon grass, cut into 2-inch pieces
3/4 cup rice
1/2 pound minced ground pork
2 tablespoons Thai fish sauce
For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste

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

Khao Tom Pla (Rice Soup With Fish) image

Provided by Member 610488

Categories Thai

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons oil
3 garlic cloves, minced
6 cups chicken stock
3 slices fresh galangal root or 3 slices fresh gingerroot
1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
1 teaspoon salt
1/2 teaspoon white pepper
3 cups cooked jasmine rice or 3 cups cooked long-grain rice
1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
1 stalk celery, sliced thinly
2 tablespoons nam pla
2 scallions, thinly sliced (optional)
2 tablespoons fresh cilantro leaves, minced (optional)

Steps:

Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
Add the rice and bring the mixture to a boil.
Add the fish pieces and simmer for about 5 minutes until fish is cooked.
Stir in the celery and fish sauce and remove from heat.
Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.

Nutrition Facts : Calories 444.3, Fat 12.4, SaturatedFat 2.3, Cholesterol 73.1, Sodium 1906.1, Carbohydrate 41.8, Fiber 1.6, Sugar 6.3, Protein 38.3