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Thai Pork & Rice Soup (Khao Tom Moo Sap)

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The fragrance of ginger and coriander make this heartwarming soup a fresh choice for lunch or dinner. Garlicky pork meatballs add pops of flavour to savoury jasmine rice porridge. With garlic oil and chilli vinegar to season, this tasty meal will be unforgettable. Marion recommends it when you’re feeling under the weather.

WATCH THIS RECIPE

THAI PORK & RICE SOUP (KHAO TOM MOO SAP)

PREP TIME

20 minutes
COOK TIME

30 minutes
SERVES

4
Ingredients

1 cup long grain rice

4 eggs (optional)

fish sauce, to season and serve

white pepper, to season serve

finely julienned fresh ginger, to serve

roughly chopped coriander (cilantro), to serve

finely sliced spring onion (scallions), to serve

 

Pork balls:

2 garlic cloves

150g (5 oz) pork mince

¼ tsp ground white pepper

2 tsp fish sauce

 

Garlic oil:

½ cup vegetable oil

8 garlic cloves, roughly chopped

 

Chilli vinegar:

1 long red chilli, thinly sliced

1/3 cup white vinegar

Steps
Step 1

Place the rice in a large saucepan with 3 cups of water. Bring to the boil over high heat, then reduce the heat to low and gently simmer for 15 minutes, adding another 2 cups of water as the rice cooks. The rice should be a thick porridge consistency.

Step 2

In the meantime, make the pork balls. Use a mortar and pestle to pound the 2 garlic cloves to a paste. Mix the garlic with the pork mince, pepper and fish sauce. Heat 4 cups of water in a large pot over high heat. When simmering, add teaspoonfuls of the pork mixture. Simmer for 3-4 minutes or until the pork balls are cooked through. Remove from heat and season the stock with fish sauce and white pepper to taste.

Step 3

Now it’s time to prepare your condiments.

For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a bowl and set aside until ready to serve.

For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.

Step 4

To serve, add the rice porridge mixture to the pork soup. Heat over medium-high heat until just simmering. Crack 1 egg into each bowl (optional) and ladle the hot rice soup over the top. Top soup with coriander and spring onion. Serve with fish sauce, ginger, garlic oil, chilli vinegar, and pepper.

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October 10, 2022

Just a comment

Will be trying this soon

Your mum is absolutely delightful!

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