Thai Rice Soup, aka Khao Tom

We’ve made Thai Rice Soup a couple of times now. It’s a good soup that doesn’t take a super-long time. I’m not sure I’d recommend it for a weeknight, but maybe a weeknight if you have a little extra time. It’s spicy but not too much so.

8oz ground pork
3T fish sauce
2T chili-garlic sauce
salt & ground pepper
3T lard or coconut oil (Do NOT substitute vegetable oil. The soup quality will suffer. I used bacon grease and it was fine.)
5 large shallots, thinly sliced
8 medium garlic cloves, thinly sliced
3 lemon grass stalks, trimmed to 6″, smashed
2T finely grated ginger
2.5qt low-sodium chicken stock
4c cooked jasmine rice
1c chopped cilantro
3T lime juice, plus wedges for serving

  1. Mix pork, 1T fish sauce, 1T chili-garlic sauce, 0.75t pepper. Mix and form into 20 meatballs (approx 2t each). Place on a large plate and refrigerate.
  2. Heat dutch oven over medium-high heat with lard until shimmering. Add shallots and 0.5t of salt, stirring until browned, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in ginger and lemon grass and cook until fragrant, about 30 seconds. Add broth, bring to a boil. Reduce heat to simmer for 15 minutes.
  3. Remove and discard lemon grass. Add meatballs, stir gently until cooked, about 5 minutes. Stir in the rice. Remove from heat and add 2T fish sauce, 1T chili-garlic sauce, 1t pepper, cilantro, and lime juice. Ladle into bowls and serve with lime wedges.

Once again, this is from Milk Street’s Tuesday Nights cookbook. It’s still a recommended purchase.

Homemade chicken teriyaki

I’m not a huge chicken teriyaki fan, but I do like the combo of fresh vegetables and umami’ed up chicken in this one. Plus, it’s quick – you can make it on a weeknight.

4T sake
1T cornstarch
2lbs boneless, skinless chicken thighs, cut into 1″ pieces
2T veg oil (not olive oil)
0.5c mirin
0.25c tamari (aka gluten-free soy sauce – use soy sauce if you’re not GF)
1T finely grated ginger
0.5t ground black pepper
3c cooked white rice
3 scallions, sliced thinly on the diagonal
3″ piece of cucumber cut into matchsticks
4t roasted sesame seeds

  1. Whisk 2T sake and cornstarch. Add chicken, toss to coat. Heat 1T oil in a 12″ skillet until shimmering. Add half of the chicken in a single layer and cooking without stirring until browned, about 3 minutes. Flip chicken, cook another 2 minutes. Transfer to bowl, repeat with remaining chicken.
  2. Return skillet to medium heat, add mirin, tamari, remaining 2T sake, and ginger. Bring to simmer and cook, stirring and scraping up brown bits until spoon drawn through leaves trail, about 5 minutes.
  3. Return chicken and any accumulated juices to pan. Add pepper and cook, stirring until chicken is glazed, about 4 minutes. Season with additional tamari to taste. Divide rice amongst 4 bowls. Spoon chicken over rice, top with cucumber, scallions, and sesame seeds.

Recipe from Milk Street’s Tuesday Nights cookbook. It’s worth your while to pick this one up. Trust me.