Ingredients with Measurements:
- 1 cup jasmine rice
- 4 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped mushrooms
- 1/2 cup chopped baby corn
- 1/2 cup chopped bok choy
- 1/2 cup chopped shrimp
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 2 tablespoons chopped cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the celery, carrot, mushrooms, baby corn, and bok choy. Stir-fry for 2-3 minutes.
4. Add the shrimp and stir-fry for another 2-3 minutes.
5. Add the rice and stir-fry for 1-2 minutes.
6. Add the water, fish sauce, soy sauce, oyster sauce, and white pepper. Stir well.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 20-25 minutes, or until the rice is cooked and the soup is thick and creamy.
9. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 4g
Carbohydrates: 45g
Protein: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Any type of rice can be used instead of jasmine rice.
- Any type of vegetable can be used instead of the ones listed in the recipe.
- Chicken or tofu can be used instead of shrimp.
Variations:
- Add a beaten egg to the soup for a creamier texture.
- Use coconut milk instead of water for a richer flavor.
- Add chopped chili peppers for a spicier soup.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the soup from becoming too thick.
- Use a wooden spoon to stir the soup to prevent the rice from sticking to the bottom of the pot.
- Adjust the seasoning to taste by adding more or less fish sauce, soy sauce, or oyster sauce.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and sliced chili peppers.
Garnishes:
Chopped cilantro, sliced chili peppers
Pairings:
Thai iced tea, steamed dumplings
Suggested side dishes:
Stir-fried vegetables, fried rice
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the rice is not cooked through, add more water and continue simmering until the rice is tender.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Khao Tom Goong is a traditional Thai soup that is often served for breakfast. It is a simple and comforting dish that is easy to make and can be customized with different vegetables and proteins.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish or as a side dish with other Thai dishes.
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Region: Thai