It’s been months since I’ve been back in the States but despite abundant work, house projects, family, and training the pony, Thailand is still on my brain. Since getting back, I’ve closed one escrow, opened two others and am now close to another.
Where I wish I was:
I also managed to watch my oldest niece perform in her last season of Color Guard. She’s graduating this year and I cannot believe it! Although she towers over me at this point, it’s hard not to think of her as the purse-toting toddler I used to watch.
The hectic few weeks begged for comfort foot and I finally obliged by hopping into the kitchen and re-creating my own version of khao tom (Thai rice soup/porridge) that I gladly devoured almost every morning in Thailand and sometimes with a side of roti and condensed milk. I love condensed milk, I really do.
Khao Tom #1 – Was my favorite out of the two hotels for its soupier consistency.
Khao Tom #2 – The second hotel that served us came to us more as porridge but they also had a fun caddy full of savory toppings (ginger shreds and chili are a must), and yes, that’s additional bacon and a side of roti drizzled with condensed milk.
Now when I set out to make mine, my pre-cooking strategy really only consisted of purchasing ground pork, something I don’t normally keep stocked at home. Due to time constraints, I couldn’t make the ultimate shopping trip to pick up fish sauce, lemongrass, and the like. So with that being said, this starter-version still came out pretty darn good.
|just a little khao tom|| |
- 4 cups of vegetable stock
- 1 tbsp coconut oil
- 1 tsp ground cumin (I love Penzey's)
- ¼ lb of ground pork seasoned with salt, pepper, a 1 tsp of galangal powder, and 1 tsp of fennel seeds
- 1 shallot finely chopped
- ½ cup of rice
- 1 tbsp of finely chopped ginger (more if you love ginger)
- 2 green onions chopped
- 2-3 tbsp of fresh cilantro for garnish
- If you have it:
- hot chili
- fish sauce
- bean curds
- Make small bite-sized meatballs out of the ground pork. They do not need to be perfectly shaped.
- In a stock pot, heat coconut oil over medium heat.
- Add shallots, stir until tender.
- Add vegetable stock, rice, cumin, green onions, and ginger.
- Bring to a boil then reduce to a simmer.
- Once rice has started to overcook, add pork and cook until done. Cook longer to thicken if porridge consistency is desired.
- Season to taste with salt and pepper.
- Serve with fresh cilantro and your choice of toppings. I enjoyed kicking it up with sriracha.