Khao Tom Moo (pork meatballs in broth with rice). Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that's eaten all across Thailand. It was one of the first dishes I ate in Thailand after I realised that the hotel 'English' and 'American' breakfasts were equally bad wherever you stay! Add fish sauce, a pinch of salt, and lime juice.
Thai rice soup with meatballs (Khao tom moo sap). I adapted the recipe from Gousto, altering a couple of the ratios and using lean pork mince so it's relatively healthy. First, start the sauce; throw the fresh ginger, garlic and de-seeded chilli in to a mini chopper, blender or use a pestle and mortar to make a paste. You succeed brewing escallop Khao Tom Moo (pork meatballs in broth with rice) practicing 14 process together with 7 including. Here you are carry out.
process of Khao Tom Moo (pork meatballs in broth with rice)
- Prepare 30 g of fresh root ginger.
- You need 2 stalks of lemongrass.
- Prepare 2 cloves of garlic.
- It's 500 g of lean pork mince (5% fat).
- You need 2 tbsp of cornflour.
- It's 1 tbsp of soy sauce.
- You need 2 tbsp of toasted sesame oil.
- Prepare 2 of chicken stock cubes.
- Prepare 300 g of fragrant rice (basmati or jasmine).
- You need 20 g of fresh coriander.
- It's 2 of spring onions.
- It's 4 tbsp of shaoxing wine (can use dry sherry or mirin).
- You need 2 tbsp of fish sauce.
- It's 1 tsp of sugar (can use any sugar, I use demerara).
Fry the paste for a minute or two before adding the stock cube, tomato puree and marmite. Pound or grind the garlic, cilantro and white pepper together into a coarse paste. Transfer to a bowl and add the pork, oyster sauce and soy sauce. Make the soup: In a large heavy pot, combine the rice and stock and bring to a gentle boil, then reduce to a simmer.
Khao Tom Moo (pork meatballs in broth with rice) singly
- Peel and grate, finely chop or crush the ginger and garlic and prepare the lemongrass by bashing it a few times then cutting the stems vertically and scooping out the middles. The middle of the lemongrass needs to be crushed or chopped, keep the outer layers to one side for later..
- In a medium sized mixing bowl, mix up the pork mince with the garlic, ginger, lemongrass, cornflour, soy sauce and sesame oil. Use your hands and bash it about a bit until it's sticky and holds together well..
- Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes..
- While the meatballs are cooling, dissolve the stock cubes in 2 litres of boiling water, add the rice and the outer parts of the lemongrass. Reduce the heat and cook uncovered for around 10 minutes until the rice is tender..
- Once the rice is tender, add the wine, fish sauce and sugar and 400ml more boiling water then get the meatballs from the fridge and plop them in carefully. Cover the pan and cook for another 8 minutes..
- Finely chop up the coriander and spring onions and keep to one side for the garnish at the end..
- When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!.
Add the spring onions, celery and season with fish sauce, sugar and black pepper to taste. Serve in individual bowls and garnish with chilli coriander and the Thai fried garlic. If you don't eat pork, substitute minced chicken (in which case, the dish is called khao tom gai sap). Ideally, it would be skinless dark meat chicken (thigh or leg) but that is hard to find. The rice should be a thick porridge consistency.