Back to 4 servings 1.5 cups uncooked jasmine rice, rinsed 12 cups water 1 chicken or pork bouillon cube 5 cloves garlic, peeled 3 cilantro roots, or stems 3 tablespoons neutral oil, such as sunflower or vegetable 0.5 teaspoon white pepper 0.5 teaspoon salt 1.5 tablespoons light soy sauce 0.5 cup celery, roughly chopped 7 ounces ground pork, about 1 cup, shaped into small meatballs 4 green onions, chopped, for garnish cilantro leaves, for garnish fried garlic, for garnish lime wedges, to serve chili flakes or sliced bird's eye chilies, to serve
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1 Step 1: Pound the garlic and cilantro roots into a rough paste using a mortar and pestle or a food processor.2 Step 2: Heat the oil in a wok or skillet over medium heat. Fry the paste, stirring, until fragrant and golden, about 2 to 3 minutes.3 Step 3: Add the white pepper and the rice to the paste and toss for about 30 seconds to coat and lightly toast. Set aside.4 Step 4: Pour the water into a large soup pot and set it over medium heat until it reaches a simmer. Drop in the bouillon cube, salt, and light soy sauce, then stir until everything has dissolved.5 Step 5: Add the rice mixture to the pot, cover, and boil gently for about 10 minutes, until the rice is soft and the soup has begun to thicken.6 Step 6: Add the chopped celery to the pot.7 Step 7: Shape the ground pork into small meatballs and drop them into the simmering soup one at a time so they do not stick together. Cook about 5 minutes, until the meatballs are cooked through and float to the surface (internal temperature 160°F / 71°C for ground pork).8 Step 8: Divide the soup among bowls, making sure each one gets a generous amount of broth, rice, and meatballs. Scatter green onions, cilantro, and fried garlic over the top, and bring lime wedges and chili flakes to the table for seasoning.getsaucepan.com/r/20f82ebc-d763-5bf9-a545-4b04844a6867
Cook this in Saucepan Khao Tom (Thai Rice Soup with Pork Meatballs) as one big step at a time. Hands free, with timers that ring.
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