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Thai   -   Rice Soup (Kao Dom)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 4 Cups Chicken Stock
  • 4 Ounces Ground Pork
  • 1 Cup Cooked Rice
  • 2 Tablespoons Fish Sauce
  • 4 Small Eggs
  • 1 Tablespoon Ginger -- finely chopped
  • 1 Tablespoon Dried Onion Flakes -- sauted until golden
  • 1 Tablespoon Cilantro -- finely chopped
  • 3 Medium Green Onion -- finely chopped
  • 1 Teaspoon Red Pepper Flakes
Directions Heat stock in a saucpan. Add pork and bring to a boil. Reduce heat to a simmer. Add rice and cook for 2 minutes. Season with fish sauce. Break an egg into each soup bowl and pour boiling soup over top. Sprinkle each bowl with ginger, onion flakes, cilantro, green onions and pepper flakes. Serve.
Serves 4
Time to Make 0:00

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