Soup’s On – Khao Tom

Yesterday we gave you a yummy recipe for a Mexican meatball soup. Today we are going elsewhere to another part of the world to sample a Thai meatball soup…Khao Tom..also VERY yummy and also gluten free!

Ginger, shallots, garlic, chili sauce, lime juice, jasmine rice and little pork meatballs make this one a spicy and very tasty treat. The trick with the rice is to cook it and refrigerate it before adding it to the soup so that it is completely cooled and the starch in the rice firms up and the rice doesn’t fall apart in the liquid.

You can adjust the spiciness of the soup by using more or less of the garlic chili sauce. This comes together easily and relatively quickly. You can make the broth and add and cook the meatballs well in advance of serving it and then add in the rice, lime juice cilantro and extra chili sauce if you so choose just prior to serving.

This one might become a new family favorite…give it a try 🙂

Thai Rice Meatball Soup – Khao Tom

Meatballs:
1 lb ground pork
1 tablespoon garlic chili sauce (find it in the Asian section of your market)
1 tablespoon fish sauce (also in the Asian section)
1 tablespoon sesame oil
A 1/2 teaspoon each salt and pepper

Mix everything together and roll between your palms into small walnut sized balls. This will make about 24-26 meatballs. Refrigerate while you make the broth.

Soup:
3 Tablespoons coconut oil
3 -4 large shallots cut lengthwise and then sliced very thinly
1/2 teaspoon salt
8-10 garlic cloves finally minced
3 lemon grass stalks or 2 Tablespoons of lemongrass paste (the paste comes in a squeezable tube and can be found in the herbal section of most larger grocery stores. If using stalks trim them to the lower 6″ and lightly smash to release flavor)
2 knuckles of fresh ginger peeled and grated
10 cups chicken broth
4 cups cooked jasmine rice, fully cooled
1 cup chopped cilantro
1/4 cup fresh lime juice
Soft boiled eggs peeled and halved

Saute shallot in the coconut oil with the salt until soft and slightly browned. Add garlic and ginger and cook about 1 minute, then add lemongrass and cook for another minute. Add the chicken broth and simmer for 15 minutes. If you are using lemon grass stalks remove them at this point. if using the paste it is obviously mixed in.

After simmering the broth for 15 minutes carefully add in the meatballs and set on a slow boil for another 4-5 minutes to fully cook them.

At this point if you are ready to serve the soup add the rice, the lime juice and the cilantro and more garlic chili sauce if you want it more spicy. If you are making the broth in advance and aren’t yet ready to serve the soup simply turn off the heat until you are ready. This can be done to this point early in the day and held until you are ready to eat. Just heat the soup and add the extras and…dinner is served…Bon Appetit!