Khao Tom Rice Soup with Shrimp
A light and fragrant Thai rice soup with plump shrimp, seasoned with fish sauce, ginger, and cilantro. A gentle, nourishing breakfast served across Thailand.
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 cloves 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
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1
Combine 6 cups low-sodium chicken stock with 2-in piece peeled, sliced thin fresh ginger and 4 cloves smashed garlic cloves in a large pot over medium-high heat. Bring to a boil, then simmer for 10 minutes to infuse the broth.
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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.
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3
Season with 2 tbsp fish sauce, 2 tsp soy sauce, and 1/2 tsp ground white pepper. Taste and adjust seasoning.
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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.
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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.