150 gram Approx shrimp, cut into small chunks, plus a few extra whole ones for garnish if you so desire
1 tablespoon fish sauce
1/2 tablespoon Soy Sauce
3 cup cooked jasmine rice
Directions: Kao Tom Recipe
STEP 1.Pound white peppercorns till fine, then add garlic and cilantro stem/roots and pound till fine. Add half this paste to your tiny items of shrimp and blend well.
STEP 2.Saute the tiny items of shrimp in a very pan with a touch little bit of oil simply till it’s well-done through. Deglaze the pan with some stock prn and scrape any bits of herb stuck to rock bottom. Take away from the pan and put aside.
STEP 3.If exploitation whole garnishes shrimp, sear the full shrimp over medium-high heat till bronzed and well-done through, set aside.
STEP 4.Bring the stock to a boil in a very pot, add the opposite half the herb paste, and simmer for one minute.
STEP 5.Season with fish sauce and soy, then style and change seasoning.
STEP 6.When able to serve, bring the broth to a boil then add the rice and also the shrimp. Bring the soup back to a simmer, and at once close up the warmth.
STEP 7.Serve at once, if you let this sit, the rice can still absorb liquid. Ladle into a bowl, and prime with all the condiments as desired, and luxuriate in it.
calories per serving
34 g Fat87 g Protein500 g Carbs21 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment