Thai Rice Soup (Khao Tom)
One of our readers’ favorite recipes, this pork soup showcases almost magical layers of aroma and flavor.
- Makes4 servings
- Cook Time35 minutes
- 5
Savory pork meatballs and jasmine rice give this Thai soup heft, but its aromatic broth—made with plenty of shallots, garlic, lemon grass and ginger—has excellent flavor on its own. The soup is a sort of blank canvas for garnishes; the recipe calls for our favorites, but feel free to offer only those that appeal to you. The fried shallots, however, are a must.
Don’t use freshly cooked rice, as the grains will turn mushy. Rice that was cooked at least a day in advance, then chilled held its shape better than rice that was cooked the same day. To chill just-cooked rice, mist a parchment-lined baking sheet with cooking spray and spread the hot rice on it evenly. Let cool to room temperature, cover and refrigerate for at least one or up to three days.
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