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Khao tam kung (prawn and rice soup)
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| Artist: |
_ |
| Categories: |
Asian, Cereals, Chinese, Ethnic, Seafood, Soups & Stews, Thai |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Nam sup (stock) | | 1
| cup | Shrimp (about 10 | | | -to the pound size) | | 1
| cup | Cooked rice | | 1/2
| cup | Kheun chai (chinese | | | -celery - celeriac) | | | -chopped | | 2
| tbsp | Nam pla (fish sauce) | | 1
| tbsp | Kratiem (garlic) | | | -crushed | | 1
| tsp | Si-iew khao (light | | | -soy sauce) | | 1/2
| tsp | Prikthai (black pepper) | | | -freshly ground | | | Bai chi (coriander/ | | | -cilantro leaves) | | | -to garnish |
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Procedures:
| 1 | 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). | | 2 | Khao tam is a fairly bland and innocuous soup, that is always considered a meal in itself (never served with other foods). | | 3 | While it can be made with almost any meat, it is most commonly made with seafood combinations or just plain khao tam. | | 4 | Method: saute the garlic and reserve as a garnish. | | 5 | In a saucepan, boil the stock, add the celery, soy sauce, pepper and rice, and bring back to a boil. | | 6 | Add the shrimp and cook until it turns pink. | | 7 | Serve immediately, garnished with the sauteed garlic and coriander leaves. | | 8 | Servings & storage: serves 4 colonel i. | | 9 | F. | | 10 | K. | | 11 | Philpott |
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