thai rice soup with pork (kao tome)

How To Make thai rice soup with pork (kao tome)

• 1

  Peel and thinly slice 2 inches of the galangal (or ginger), 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.
• 2

  While the rice is cooking, make the pork mixture. Peel and finely grate the remaining 1 1/2 inches of galangal. Combine the galangal, 4 of the 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.
• 3

  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.
• 4

  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 skillet 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.
• 5

  To serve, ladle the soup into individual bowls, making sure each bowl gets 1 poached egg. Top each serving with remaining 2 sliced scallions and chopped cilantro. Served immediately with a lime wedge.
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