Lunch: Rice Soup with Pork (Kao Tome)
This recipe includes fertility superfoods such as:
Health and fertility benefits of Rice Soup with Pork (Kao Tome)
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Ingredients
One 3 1/2-inch piece galangal
2 lemongrass stalks, green tops discarded, halved and smashed
10 cups chicken stock
3 cups cooked jasmine rice
6 scallions
1 pound ground pork
1 tablespoon fish sauce
1 tablespoon dark soy sauce, such as Lee Kum Kee
4 cloves garlic, grated
3 Thai bird chiles, minced
3 kaffir lime leaves, very thinly sliced
6 eggs, at room temperature
1 cup cilantro leaves and stems, roughly chopped
Optional accompaniments: Lime wedges and store-bought crispy shallots
Instructions
Cook's Note: Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.
Peel and thinly slice 2 inches of the galangal, reserving the remaining 1 1/2 inches for the pork mixture. Wrap the sliced galangal and lemongrass in a piece of cheesecloth and tie with kitchen twine. Combine the chicken stock, 4 cups water and the cheesecloth packet in a deep straight-sided skillet. Bring to a boil, lower the heat and simmer for 30 minutes. Add the cooked rice and simmer for 45 minutes to 1 hour, stirring occasionally, until the mixture becomes thick and slightly creamy.
While the rice is cooking, make the pork mixture. Peel and finely grate the remaining 1 1/2 inches of galangal and thinly slice 4 of the scallions. Combine the galangal, sliced scallions, pork, fish sauce, soy sauce, garlic, chiles and kaffir lime leaves in a bowl. Using your hands, mix everything together until just combined. Set aside.
Remove the cheesecloth packet from the soup and discard. Using a tablespoon as a measurement, drop rounds of the pork mixture into the simmering soup. Simmer the meatballs for 2 minutes.
Crack the eggs into small individual bowls. Using the back of a ladle, make 6 small wells in the soup and slide 1 egg into each well. Cover with a lid and gently simmer the eggs until the whites are just set and the yolks are still runny, for 4 to 6 minutes.
To serve, ladle the soup into individual bowls, making sure each bowl gets 1 poached egg. Slice the remaining 2 scallions and top each bowl with scallions and cilantro. The soup can be served with either or both of the optional accompaniments.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |