Kao Tom

6cups pork stock or 6 cups chicken stock

1tablespoon minced fresh gingerroot

2large shallots, minced and crushed

1celery, chopped fine

1stalk lemongrass, cut into 1 to 2 inch pieces

1 14cups cooked rice

12lb minced ground pork

2tablespoons Thai fish sauce

1tablespoon lime juice

12bunch fresh cilantro, rough chop


  1. In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
  2. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
  3. Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
  4. Garnish with scallions and cilantro.

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