Khao Tom Rice Soup with Shrimp

Name: Khao Tom Rice Soup with Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups cooked jasmine rice; 6 cups low-sodium chicken stock; 1 lb large shrimp, peeled, deveined; 2-in piece fresh ginger, peeled, sliced thin; 4 garlic cloves, smashed; 2 tbsp fish sauce; 2 tsp soy sauce; 1/2 tsp ground white pepper; 2 tsp toasted sesame oil; 4 green onions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 2 tbsp fried garlic (store-bought or homemade)

A light and fragrant Thai rice soup with plump shrimp, seasoned with fish sauce, ginger, and cilantro. A gentle, nourishing breakfast served across Thailand.

40 minEasyServes 4290 cal/serving

ThaiBreakfastStovetopPescatarianHigh ProteinDairy-FreeNut-FreeCorn-Free

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Ingredients

2 cups cooked jasmine rice
6 cups low-sodium chicken stock
1 lb large shrimp, peeled, deveined
2-in piece fresh ginger, peeled, sliced thin
4 garlic cloves, smashed
2 tbsp fish sauce
2 tsp soy sauce
1/2 tsp ground white pepper
2 tsp toasted sesame oil
4 green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped
2 tbsp fried garlic (store-bought or homemade)

Instructions

1

Combine 6 cups low-sodium chicken stock with 2-in piece peeled, sliced thin fresh ginger and 4 smashed garlic cloves in a large pot over medium-high heat. Bring to a boil, then simmer for 10 minutes to infuse the broth.
2

Remove and discard the ginger and garlic. Add 2 cups cooked jasmine rice and stir to combine. Simmer for 5 minutes, stirring occasionally, until the soup is smooth and slightly thickened.
3

Season with 2 tbsp fish sauce, 2 tsp soy sauce, and 1/2 tsp ground white pepper. Taste and adjust seasoning.
4

Add 1 lb peeled, deveined large shrimp and cook for 2 to 3 minutes until pink and cooked through to an internal temperature of 145°F (63°C). Do not overcook.
5

Ladle into bowls and drizzle with 2 tsp toasted sesame oil. Top with thinly sliced green onions, roughly chopped fresh cilantro, and 2 tbsp fried garlic (store-bought or homemade). Serve immediately.

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Questions

How do I know when Khao Tom Rice Soup with Shrimp is done?

Go by the cues in the method rather than the clock. Step 2: cook until the soup is smooth and slightly thickened. Step 4: cook until pink and cooked through to an internal temperature of 145°F (63°C). A reading of 145 F on a thermometer settles it.

Is there a substitute for fish sauce in Khao Tom Rice Soup with Shrimp?

The entry for Khao Tom Rice Soup with Shrimp calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Khao Tom Rice Soup with Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Khao Tom Rice Soup with Shrimp uses 1 lb large shrimp, peeled, deveined.

Does Khao Tom Rice Soup with Shrimp contain shellfish?

Yes: 1 lb large shrimp, peeled, deveined. The full allergen list for this entry is gluten, soy, shellfish, fish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Khao Tom Rice Soup with Shrimp keep?

Refrigerate what is left of Khao Tom Rice Soup with Shrimp within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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