Thai cuisine · Breakfast & Eggs

Khao Tom Goong

Clear rice soup with cooked jasmine rice, shrimp, ginger and celery, served for breakfast with fried garlic.

Ingredients · for 4 servings

• 250 g cooked rice (day-old jasmine rice)
• 300 g shrimp, peeled
• 1.2 l strong chicken stock
• 1 piece ginger (approx. 5 cm)
• 2 stalks celery
• 4 scallions
• 6 cloves garlic
• 2 tbsp fish sauce
• 1/2 tsp white pepper
• 1/2 bunch cilantro
• 3 tbsp vegetable oil

Instructions

1. Cut the garlic into thin slices and fry in the oil over medium heat for 3–4 min. until golden brown, then drain immediately on paper towels – keep the oil.
2. Peel the ginger and cut into fine strips, cut the celery into thin slices, and cut the scallions into rings.
3. Bring the chicken stock to a boil with the ginger and let it simmer uncovered for 5 min. so it absorbs the aroma.
4. Stir in the cooked rice and simmer gently for 4–5 min. until the grains swell but the soup stays clear, not mushy.
5. Add the shrimp and celery and let steep for just 2 min. until the shrimp turn pink and are just cooked through; season with fish sauce and white pepper.
6. Ladle into deep bowls, sprinkle with the fried garlic and some of its oil, scallions and cilantro, and serve hot.