Rice Soup with Pork (Kao Tome)

Name: Rice Soup with Pork (Kao Tome)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: One 3 1/2-inch piece galangal; 2 lemongrass stalks, green tops discarded, halved and smashed; 10 cups chicken stock; 3 cups cooked jasmine rice; 6 scallions; 1 pound ground pork; 1 tablespoon fish sauce; 1 tablespoon dark soy sauce, such as Lee Kum Kee; 4 cloves garlic, grated; 3 Thai bird chiles, minced; 3 kaffir lime leaves, very thinly sliced; 6 eggs, at room temperature; 1 cup cilantro leaves and stems, roughly chopped; Optional accompaniments: Lime wedges and store-bought crispy shallots

Recipe courtesy of Susan Vu

Watch how to make this recipe.

Rice Soup with Pork (Kao Tome)

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Thai herbs like cilantro, kaffir leaves, scallions and lemongrass add brightness and freshness to this delicate pork and rice soup. A garnish of lime wedges and crispy shallots grace the bowl to finish.

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

406

Total Fat

20

Saturated Fat

7

Carbohydrates

32

Dietary Fiber

2

Sugar

6

Protein

24

Cholesterol

170

Sodium

802

Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

406

Total Fat

20

Saturated Fat

7

Carbohydrates

32

Dietary Fiber

2

Sugar

6

Protein

24

Cholesterol

170

Sodium

802

Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min

Ingredients

One 3 1/2-inch piece galangal

2 lemongrass stalks, green tops discarded, halved and smashed

10 cups chicken stock

3 cups cooked jasmine rice

6 scallions

1 pound ground pork

1 tablespoon fish sauce

1 tablespoon dark soy sauce, such as Lee Kum Kee

4 cloves garlic, grated

3 Thai bird chiles, minced

3 kaffir lime leaves, very thinly sliced

6 eggs, at room temperature

1 cup cilantro leaves and stems, roughly chopped

Optional accompaniments: Lime wedges and store-bought crispy shallots

Directions

Peel and thinly slice 2 inches of the galangal, reserving the remaining 1 1/2 inches for the pork mixture. Wrap the sliced galangal and lemongrass in a piece of cheesecloth and tie with kitchen twine. Combine the chicken stock, 4 cups water and the cheesecloth packet in a deep straight-sided skillet. Bring to a boil, lower the heat and simmer for 30 minutes. Add the cooked rice and simmer for 45 minutes to 1 hour, stirring occasionally, until the mixture becomes thick and slightly creamy.
While the rice is cooking, make the pork mixture. Peel and finely grate the remaining 1 1/2 inches of galangal and thinly slice 4 of the scallions. Combine the galangal, sliced scallions, pork, fish sauce, soy sauce, garlic, chiles and kaffir lime leaves in a bowl. Using your hands, mix everything together until just combined. Set aside.
Remove the cheesecloth packet from the soup and discard. Using a tablespoon as a measurement, drop rounds of the pork mixture into the simmering soup. Simmer the meatballs for 2 minutes.
Crack the eggs into small individual bowls. Using the back of a ladle, make 6 small wells in the soup and slide 1 egg into each well. Cover with a lid and gently simmer the eggs until the whites are just set and the yolks are still runny, for 4 to 6 minutes.
To serve, ladle the soup into individual bowls, making sure each bowl gets 1 poached egg. Slice the remaining 2 scallions and top each bowl with scallions and cilantro. The soup can be served with either or both of the optional accompaniments.