Rice Soup with Minced Pork

The combination of lemongrass, ginger, coriander, and other herbs make this Khao Tom (rice soup) deliciously comforting as a Thai-style breakfast on a cold Chiang Mai morning, or anytime you are feeling ill. Thais don't really eat "breakfast only" foods, but if we did this would be on the menu. This version is made with ground pork (moo sap), but Khao Tom can also be made with chicken and fish.

Yield: 2 - 4 servings

Prep time: 10 Minutes

Cooking time: 7 Minutes

Ready in: 20 Minutes

Ingredients:

4 Cups Thai Jasmine Rice
4 oz Ground Pork Loin
2 stalks Lemongrass
7 - 8 Red Shallots
2 Green onions
3 - 4 sprigs Coriander / Cilantro Leaves
1 - 2 inch piece Ginger
2 cloves Garlic
1 Thai Hot Chili
3 Tablespoons Lime Juice
1 Tablespoon Fish Sauce
4 Cups Water

Basic Directions:

1) Add a small amount of oil to the bottom of your soup pot and fry the chopped garlic and shallots for a few seconds.

2) Add the ground pork and fry until completely cooked.

3) Add water to the pot and let the soup start to get hot.

4) Add lemongrass and ginger. Boil for 5 minutes, then remove the lemongrass stalks.

5) Add precooked rice, green onion, cilantro, fish sauce, and lime juice. Boil for 1 minute, then serve.