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Kao Tom is like congee, a thick and spicy chicken soup over poached eggs. It is a traditional breakfast dish in Thailand.
2 cups light chicken stock
¼ cup ground pork
½ cup cooked rice
nam pla, to taste
In a medium saucepan, bring chicken stock to a rolling boil. Add pork. Let mixture return to a boil, breaking up pork with a fork as it does. Reduce heat to low. Stir in the cooked rice. Cover and allow to simmer up to five minutes - stirring occasionally. Add nam pla to taste. Increase heat and bring soup back to boil.
Take 2 serving bowls and carefully break a whole egg in each dish. Ladle boiling soup over the eggs. Add any of the following ingredients according to your tastes: Thai chili, ginger, green onion and/or cilantro. Cover the bowls and allow soup to stand for two minutes.