RECIPE
KHAO TOM MOO (THAI RICE PORRIDGE WITH PORK) By Ying Bower
At home in Thailand, this soup is traditionally eaten as a breakfast dish, as it is warm, mild and filling, without being heavy on the digestive system. Ingredients: One cup of cooked rice 50g of minced pork Half a celery – approximately four or five stalks, diced 30g of carrot, diced One pork stock cube Soy sauce Ground white pepper Coriander leaves and finely sliced spring onion to garnish
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Method: Boil two cups of water in the pot, add the diced celery and carrot. Once the water has come to the boil, let it cook for 5 minutes. Add one pork stock cube and let it dissolve in the boiling water. Then add 2 teaspoons of soy sauce and pepper to taste to the minced pork. Mix everything well then form the mixture into small balls and add into the pot so that they cook through. Finally, add the rice Let everything simmer on a medium heat for 10-15 minutes, adding more water if the liquid is reducing too much. And that’s it! Serve the soup garnished with the coriander leaves and spring onion slices. Cibare Magazine
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