Fish, rice and shiitake soup, or Khaw Tom

 

Like Thai people, prepare this fragrant soup for breakfast or for a late evening meal!

Serves 2 

 

1 teaspoon black peppercorn

1 cm galangal

2 garlic cloves

1 liter vegetable or chicken stock

120 g long grain rice

8 shiitake mushrooms

3 cm ginger, cut in fine julienne

2 tablespoons fish sauce

0.5 teaspoon salt

200 g fish fillets (red snapper, sea-bass, barracuda, ...)

2 tablespoons vegetable oil

 

3 celery stalks, cut in 3 cm lengths

3 spring onions, cut in 3 cm lengths

2 tablespoons fried garlic

 

Pound peppercorn, galangal and garlic to achieve a smooth paste. In a large saucepan, stir-fry the paste in 2 tablespoons of oil, until it starts to release the flavors. Deglaze with stock and bring to a boil.

Add rice, mushrooms (sliced or not, depending on the size), half of the ginger, fish sauce and salt. Cook for about 15-20 minutes, on medium heat, until the rice is tender.

Add fish, cook another 3 minutes and taste to adjust the seasoning.

 

Transfer in serving bowls and garnish with celery, spring onions, the 2nd half of the ginger and fried garlic (chopped garlic, stir-fried until golden, served with its oil).

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