Dawn Light Khao Tom
A light and restorative Thai rice soup where whole jasmine rice grains float in a clear, aromatic broth fragrant with garlic and white pepper. Topped with tender shrimp, a cracked egg, and a generous squeeze of lime, it is the gentlest way to start any morning.
Ingredients
- 3 cups cooked jasmine rice
- 6 cups chicken stock
- 200g large shrimp, peeled and deveined
- 4 eggs
+ 10 more ingredients
Instructions
Heat vegetable oil in a large pot over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant and just turning golden.
Pour in the chicken stock and bring to a boil over high heat.
Add the cooked rice and stir to separate any clumps. Let it return to a gentle boil.
Season with fish sauce, soy sauce, and white pepper. Taste and adjust as needed.
Add the shrimp and celery slices, cooking for 2-3 minutes until the shrimp turn pink and curl.
Crack the eggs directly into the soup one at a time, spacing them apart. Let them poach gently for 2 minutes without stirring.
Ladle into bowls, ensuring each serving gets an egg and a share of shrimp. Garnish with green onions and cilantro, and serve with lime wedges and chili flakes on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI