Recipe Cuisine: Thai
Theme: One Bowl Wonder
Khao Tom Goong
By: Deborah Dean
Ingredients
- 300g cooked jasmine rice (preferably day‑old, lightly fluffed)
- 300g raw prawns, peeled and deveined
- 1L light chicken stock
- 250ml water
- 3 garlic cloves, roughly crushed
- 1 knob fresh ginger, julienned
- 3 coriander roots or stems, finely chopped
- 3 kaffir lime leaves, lightly torn
- 2 tbsps fish sauce, adjust to taste
- ½ tsp white pepper
- 1 tbsp neutral oil
- 2 spring onions, finely sliced
- handful of fresh coriander leaves
- 1 small red chilli, thinly sliced
- 2 tbsp Lee Kum Kee Peppercorn Chilli oil - or more if desired
- 1 tbsp Fried garlic
Product used in recipe
- LEE KUM KEE - PEPPERCORN CHILLI OIL
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Heat the neutral oil in a large pot over medium heat. Add the crushed garlic and chopped coriander roots. Sauté for about 30 seconds until fragrant but not browned.
- Add the ginger and kaffir lime leaves. Stir for another 30–40 seconds to release their aroma.
- Pour in the chicken stock and water. Bring to a gentle simmer and cook for 8–10 minutes so the broth infuses with aromatics
- Season the broth with fish sauce and white pepper. Add 1 tablespoon of fish sauce. Taste and adjust with more fish sauce so the broth is savoury, clean and aromatic.
- Add the prawns and simmer for 2–3 minutes until just opaque and tender.
- Add the cooked jasmine rice, gently stirring to loosen the grains into the broth. Simmer for 2–3 minutes until the rice is heated through and the broth becomes lightly cloudy.
- Ladle into bowls. Drizzle Peppercorn oil and garnish generously with fried garlic, spring onions, coriander leaves and sliced chilli. Serve immediately.
