Thai Rice Soup with Pork (Khao Tom Moo)


Thai Rice Soup with Pork (Khao Tom Moo) is traditionally eaten as a breakfast in Thailand. Have this rice porridge any time with this recipe. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine:









Ingredients:

400gm of cooked jasmine rice
1L of pork stock
5 spring onions (chopped)
a handful of Chinese celery leaves (roughly chopped)
1-2 tbsp of Fish Sauce (adjust to taste, depending on the saltiness your stock)
500gm of minced pork
2 tbsp of Thai light soy sauce
2 tsp of sugar
a bunch of fresh coriander (pick the leaves only)
1 long red chilli (sliced)
2-3 tsp of Thai fried garlic
Freshly ground black pepper




Steps:
  1. Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs.
  2. Boil the stock in a pot on high heat. Once the stock begins to boil add the pork and reduce the heat enough for the stock to be at a simmer.
  3. Add the rice into the simmering stock and cook for about 5 mins.
  4. Add the spring onions, celery and season with fish sauce, sugar and black pepper to taste.
  5. Serve in individual bowls and garnish with chilli coriander and the Thai fried garlic.

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Thai Rice Soup with Pork (Khao Tom Moo)

Thai Rice Soup with Pork (Khao Tom Moo)

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Thai Rice Soup with Pork (Khao Tom Moo) is traditionally eaten as a breakfast in Thailand. Have this rice porridge any time with this recipe. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Ingredients

400gm of cooked jasmine rice
1L of pork stock
5 spring onions (chopped)
a handful of Chinese celery leaves (roughly chopped)
1-2 tbsp of Fish Sauce (adjust to taste, depending on the saltiness your stock)
500gm of minced pork
2 tbsp of Thai light soy sauce
2 tsp of sugar
a bunch of fresh coriander (pick the leaves only)
1 long red chilli (sliced)
2-3 tsp of Thai fried garlic
Freshly ground black pepper

Instructions
  1. Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs.
  2. Boil the stock in a pot on high heat. Once the stock begins to boil add the pork and reduce the heat enough for the stock to be at a simmer.
  3. Add the rice into the simmering stock and cook for about 5 mins.
  4. Add the spring onions, celery and season with fish sauce, sugar and black pepper to taste.
  5. Serve in individual bowls and garnish with chilli coriander and the Thai fried garlic.

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