Khao Tom Goong (Thai Shrimp Rice Soup)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Thai · 18 min · Shellfish · gluten-free, dairy-free
285 cal
20g protein
40g carbs
5g fat
per serving · estimated
Ingredients
- 1 1/4 cups cooked jasmine rice
- 6 1/2 oz raw shrimp, peeled
- 3 1/4 cups chicken stock
- 2 cloves garlic, minced
- 3/4 tbsp fresh ginger, julienned
- 1 1/4 tbsp fish sauce
- 1 stalk celery, chopped
- 1/4 cup cilantro, chopped
- 1/4 tsp white pepper
Method (tap to check — screen stays awake)
- Bring the chicken stock, garlic, and ginger to a boil in a pot.
- Add the cooked rice and simmer 5 minutes so the broth stays brothy but the rice softens.
- Add the shrimp and simmer 3 minutes until pink and opaque.
- Season with fish sauce and white pepper, adjusting salt to taste.
- Ladle into bowls and top with chopped celery and cilantro.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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