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Title: [Thai] Khao Tam Kung (Prawn and Rice Soup)
Categories: Thai Shrimp Soup
Yield: 4 Servings
| 2 | c | Nam sup (stock) |
| 1 | c | Shrimp (about 10 to the pound size) |
| 1 | c | Cooked rice |
| 1/2 | c | Kheun chai (chinese celery - celeriac), chopped |
| 2 | tb | Nam pla (fish sauce) |
| 1 | tb | Kratiem (garlic), crushed |
| 1 | ts | Si-iew khao (light soy sauce) |
| 1/2 | ts | Prikthai (black pepper), freshly ground |
| Bai chi (coriander/ cilantro leaves), to garnish |
This is the answer to the question "if Thais eat so much hot and spicy food, what do they eat for breakfast?" (But they also eat som tam and curries.)
Khao tam is a fairly bland and innocuous soup, that is always considered a meal in itself (never served with other foods). While it can be made with almost any meat, it is most commonly made with seafood combinations or just plain khao tam.
Method:
Saute the garlic and reserve as a garnish.
In a saucepan, boil the stock, add the celery, soy sauce, pepper and rice, and bring back to a boil.
Add the shrimp and cook until it turns pink.
Serve immediately, garnished with the sauteed garlic and coriander leaves.
Servings & Storage:
Serves 4 Colonel I. F. K. Philpott From: Walt Gray previous next