Best 3 Khao Dom Pla Rice Soup With Fish Recipes

**Khao Dom Pla: A Journey Through Thailand's Comforting Rice Soup with Fish**

In the culinary tapestry of Thailand, where vibrant flavors dance and aromatic spices tantalize the senses, there lies a humble yet extraordinary dish that captures the essence of comfort and simplicity: Khao Dom Pla. This traditional rice soup, a symphony of flavors and textures, is a testament to the harmonious balance between the bounty of the land and the richness of the sea. As you embark on this culinary journey, discover the secrets behind Khao Dom Pla and explore the diverse variations that make this dish a cherished part of Thai cuisine.

**Aromatic Variations:**

1. **Classic Khao Dom Pla:** Experience the authentic taste of Khao Dom Pla, where soft rice, flaky fish, and an aromatic broth come together in perfect harmony.

2. **Spicy Khao Dom Pla:** Ignite your taste buds with a fiery rendition of Khao Dom Pla, where chilies add a vibrant heat that lingers on the palate.

3. **Sour Khao Dom Pla:** Embark on a tangy adventure with a sour variation of Khao Dom Pla, where tamarind and lime lend their citrusy notes to create a refreshing and invigorating soup.

4. **Coconut Khao Dom Pla:** Indulge in the creamy embrace of coconut milk, which adds a rich and velvety texture to the Khao Dom Pla, creating a harmonious blend of flavors.

5. **Vegetable Khao Dom Pla:** Delight in a vegetarian interpretation of Khao Dom Pla, where a medley of fresh vegetables takes center stage, offering a nutritious and flavorful alternative.

Let's cook with our recipes!

KHAO TOM PLA (RICE SOUP WITH FISH)

Khao Tom Pla (Rice Soup With Fish) image

Make and share this Khao Tom Pla (Rice Soup With Fish) recipe from Food.com.

Provided by Member 610488

Categories Thai

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
3 garlic cloves, minced
6 cups chicken stock
3 slices fresh galangal root or 3 slices fresh gingerroot
1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
1 teaspoon salt
1/2 teaspoon white pepper
3 cups cooked jasmine rice or 3 cups cooked long-grain rice
1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
1 stalk celery, sliced thinly
2 tablespoons nam pla
2 scallions, thinly sliced (optional)
2 tablespoons fresh cilantro leaves, minced (optional)

Steps:

Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
Add the rice and bring the mixture to a boil.
Add the fish pieces and simmer for about 5 minutes until fish is cooked.
Stir in the celery and fish sauce and remove from heat.
Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.

Nutrition Facts : Calories 444.3, Fat 12.4, SaturatedFat 2.3, Cholesterol 73.1, Sodium 1906.1, Carbohydrate 41.8, Fiber 1.6, Sugar 6.3, Protein 38.3

KHAO TOM (THAI RICE SOUP)

Khao Tom (Thai Rice Soup) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups pork or chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 stalk lemon grass, cut into 2-inch pieces
3/4 cup rice
1/2 pound minced ground pork
2 tablespoons Thai fish sauce
For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste

Steps:

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.
Drink: Tea

KHAO TOM (THAI RICE SOUP)

Khao Tom (Thai Rice Soup) image

Delicious light yet filling soup. My son's favorite when eating Thai food. He begged for me to cook it at home. Found this recipe on chef2chef.net modifed it slightly - yummy!

Provided by erinbender

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 cups pork stock or 6 cups chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 celery, chopped fine
1 stalk lemongrass, cut into 1 to 2 inch pieces
1 1/4 cups cooked rice
1/2 lb minced ground pork
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1/2 bunch fresh cilantro, rough chop
firm tofu, cut into cubes (optional)
sliced scallion (optional)
1 sprig fresh cilantro, to taste (optional)

Steps:

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
Garnish with scallions and cilantro.

Tips:

Use fresh ingredients whenever possible, especially for the vegetables and fish.
If you can't find pla tu, you can use another type of white fish, such as tilapia or cod.
Don't overcook the fish. It should be cooked through, but still moist and flaky.
If you like, you can add other vegetables to the soup, such as carrots, celery, or bok choy.
Serve the soup with jasmine rice or sticky rice.

Conclusion:

Khao dom pla is a simple but delicious soup that is perfect for a quick and easy meal. It is also a great way to use up leftover fish. The soup is light and flavorful, with a slightly sour and spicy taste. It is sure to become a favorite in your household.