Khao Tom Goong (Thai Shrimp Rice Soup)

Thai · 18 min · Shrimp · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cups cooked jasmine rice
• 10 oz raw shrimp, peeled
• 5 cups chicken stock
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, julienned
• 2 tbsp fish sauce
• 1 stalk celery, chopped
• 1/4 cup cilantro, chopped
• 1/2 tsp white pepper

Method

1. Bring the chicken stock, garlic, and ginger to a boil in a pot.
2. Add the cooked rice and simmer 5 minutes so the broth stays brothy but the rice softens.
3. Add the shrimp and simmer 3 minutes until pink and opaque.
4. Season with fish sauce and white pepper, adjusting salt to taste.
5. Ladle into bowls and top with chopped celery and cilantro.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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