Khao Tom – Thai Breakfast Soup

• 1 cup longrain rice


• 4cm piece of ginger, peeled and finely chopped


• 300g minced pork, rolled into small balls.


• 2 Tbsp fish sauce


• 1tsp sugar


• 1 tsp soy sauce


• 1 egg, lightly beaten


• ½ cup roughly chopped coriander leaves and


• stems


• 4 Tbsp finely sliced spring onion extra fish sauce to serve


Garlic Oil:

• 6 garlic cloves, roughly chopped


• ½ cup vegetable oil


Chilli Vinegar:

• ½ long red chilli, finely sliced


• 1/3 cup white vinegar

For the garlic oil, heat vegetable oil, add garlic and gently fry until the garlic is just starting to brown. Pour into a small bowl and set aside.

For the chilli vinegar, combine chilli and vinegar in a small bowl and set aside.

To make the rice soup, place rice, ginger and 5 cups of water in a large saucepan. Bring to the boil and gently simmer for 5 minutes until the rice becomes just tender. Add your pork balls, fish sauce, sugar and soy sauce. Simmer for another 8 minutes or until the rice is soft and soupy.

To add the egg, make sure the soup is simmering, then slowly pour in the egg while you gently stir the soup with a fork. Remove the soup from heat and ladle into bowls. Top with coriander, spring onion, spoonfuls of garlic oil, chilli vinegar and a splash of fish sauce. Eat while hot.