This Thai rice soup recipe was my favorite kind of breakfast when we traveling around in Thailand! I promised myself that I would try to make this one at home. Well, that sounded better than it would turn out to be.
I won’t get into any details but let’s just state that my first trail was an utter failure.
I thought that it would so easy to prepare. But for some reason I couldn’t seem to get the flavors and texture right. I took me quite a few times before I got the hang of it!
But I did it!
Easy Thai Rice Soup with Pork Mince
You can make this soup with uncooked rice as well…
Only adjust the cooking time then (see recipe below), that’s all you have to do. Same result in the end.
I made this one in my fantastic Kitchen Cook Processor but a large saucepan will also do of course: same method! Looking for the Cook Processor recipe?
Then scroll down to the second recipe here on this page!
Do you love cooking Thai?
Then also check out my creamy chicken panang curry!
Easy Thai Rice Soup Recipe
Thai khao tom Thai rice soup!
I love it for breakfast because it is such a filling meal! I promised myself that once I was back I would try to make this one at home. And since then whenever I got some leftover cooked rice from last night’s dinner, I always make this gorgeous Thai soup for lunch.
You can of course make this one with uncooked rice as well… Only adjust the cooking time (see recipe below).
It’s pretty much the same result in the end!
I made this one in my fantastic Kitchen Cook Processor but a large saucepan will also do of course: same method!
Enjoy!
Easy Thai Rice Soup Recipe
This Thai rice soup recipe was my favorite kind of breakfast when we were traveling around in Thailand a couple of years ago...
- 3,5 oz ground pork (100 g)
- 1 large garlic clove peeled
- 1 large shallot peeled
- 7 oz cooked rice (200 g)
- 1 tbsp fresh ginger grated
- 1 tbsp palm sugar
- 2 cups chicken stock (480 ml)
- 1 tbsp hot chili sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- ⅙ cup lime juice or lemon juice (40 ml)
- a handful fresh cilantro or mint
- 2 tbsp vegetable oil
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Place the MultiBlade in the bowl of the Cook Processor. Add the shallot and garlic. Close the lid and press Pulse for 10 seconds.
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Remove the MultiBlade and replace it with the StirAssist. Add the pork mince, soy sauce, vegetable oil and a teaspoon of chili sauce.
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Close the lid. Set the temperature at 130° and time at 4 minutes. Press Start. The pork should be fried golden.
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Remove the StirAssist and add the MultiBlade again. Press Pulse for 3 seconds until you get a pork crumble.
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Remove the MultiBlade. Keep 2 tablespoons of pork mince aside for garnish. Add the StirAssist to the bowl. Then add the chicken stock, (un)cooked rice, grated ginger, sugar, the rest of the chili sauce, fish sauce and the lemon or lime juice.
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Close the bowl and select BOIL P1. The program indicates 20 minutes. Are you using cooked rice? Adjust the time to 10 minutes. Press Start to activate the program. Once finished, press cancel to exit the keep warm mode. Add the chopped mint or cilantro.
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Press Quick Stir for 5 seconds. Then check the seasoning and add extra chili sauce, fish sauce and lemon or lime juice to taste. Scoop the soup into bowl, garnish with fried pork mince and serve hot.
