Thai black rice soup (khao tom)
At our home a favorite breakfast staple. Whereas the Chinese version, congee, is sort of a porridge, Thai rice soup is more soupy.
I love to flavor with black pepper and ginger, which makes a rich, fragrant soup that will warm your stomach, and I love the grains super soft, somehow broken. So feel free to adjust when adding pepper or to reduce cooking time if you like a more intact texture. Refrigerate overnight, so the water can absorb all the flavors.
(btw, another favorite comfort food is black rice cabbage soup)
INGREDIENTS (Serves 4)
200g king oyster mushrooms, cut into small cubes (or any mushroom you like)
1 firm block tofu, cut into 1/2 inch cubes
1 carrot, cut into small cubes
50g ginger, cut into very fine julienne
1 onion, cut into thin wedges
1 tbs black pepper, grind
3 coriander root, roughly grind and cut into 1/2 inch long
10 clove garlic, roughly grind and chop
1/4 cup fried onion
1/2 tsp salt
2 tbs soy sauce
a small bunch celery, cut into 1 inch long
1 and 1/2 litre water
1 tsp fried onion per serving dish
a few celery leaves per serving dish
First, cook the rice as described in let's cook black rice.
Then the soup:
Bring water to a boil in a medium-sized pot over medium heat
Add coriander root, garlic, black pepper, ginger, onion and salt.
Boil for a few more minutes.
Add the cooked rice, carrot, tofu and king oyster mushroom.
Let it cook at medium heat for another 5 minutes, then lower the heat to medium-low and add soy sauce.
Maintain a gentle simmer for another 15-20 minutes, so the rice can absorb the water.
Stir now and then.
Remove from heat.
Add fried onion and celery and stir well together.
Let the soup cool down for 5 minutes.
Pour the soup in a bowl and garnish with a bit of fried onion and celery leaves on the top.