Khaotomthairicesoup Recipes

KHAO TOM (THAI RICE SOUP)

Khao Tom (Thai Rice Soup) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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 (THAI RICE SOUP)

Khao Tom (Thai Rice Soup) image

Delicious light yet filling soup. My son's favorite when eating Thai food. He begged for me to cook it at home. Found this recipe on chef2chef.net modifed it slightly - yummy!

Provided by erinbender

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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 SOI SOUP

Khao Soi Soup image

From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.

Provided by Chandrav

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
3 shallots, chopped
3 cloves garlic, minced
¼ cup red curry paste
1 tablespoon curry powder
4 cups coconut milk
2 cups water
2 cups chopped cooked chicken, or more to taste
1 teaspoon sea salt
2 tablespoons fish sauce
2 tablespoons white sugar
1 tablespoon lime juice
½ cup vegetable oil
12 whole dried Thai chile peppers
6 small shallots, cut into quarters
½ head bok choy, chopped
1 (8 ounce) package rice noodles
1 cup pickled mustard cabbage, thinly sliced
½ cup coarsely chopped fresh cilantro
1 lime, cut into wedges

Steps:

Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Nutrition Facts : Calories 726.3 calories, Carbohydrate 58.1 g, Cholesterol 35 mg, Fat 48.5 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 35.8 g, Sodium 1073.8 mg, Sugar 7.6 g

MAMA B'S TOM KHA GAI SOUP

Mama B's Tom Kha Gai Soup image

Another delicious recipe. This is meant to serve four as an entree.

Provided by Zack Tullis

Categories World Cuisine Recipes Asian Thai Soups and Stews

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

10 cups chicken stock
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ cup shiitake mushrooms
3 peppers red chile peppers, chopped
8 leaf (blank)s kaffir lime leaves
2 stalks lemongrass, chopped
2 (14 ounce) cans coconut milk
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
5 tablespoons fish sauce
3 (1 inch) pieces galangal, peeled and chopped
4 tablespoons lime juice
6 medium (4-1/8" long)s green onions, sliced
1 tablespoon chopped Thai basil
1 tablespoon chopped fresh cilantro

Steps:

Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 21.4 g, Cholesterol 42 mg, Fat 45.4 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 38.1 g, Sodium 3156.2 mg, Sugar 6.1 g

KHAO TOM PLA (RICE SOUP WITH FISH)

Khao Tom Pla (Rice Soup With Fish) image

Make and share this Khao Tom Pla (Rice Soup With Fish) recipe from Food.com.

Provided by Member 610488

Categories Thai

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

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