In a medium saucepan, bring chicken stock to a rolling boil. Add pork. Let mixture return to a boil, breaking up pork with a fork as it does. Reduce heat to low. Stir in the cooked rice. Cover and allow to simmer up to five minutes - stirring occasionally. Add nam pla to taste. Increase heat and bring soup back to boil.
(Warning from Mr Breakfast: This next step isn't recommended from a food safty standpoint. It's the authentic way to make this Thai dish. You may want to play it safe and pre-poach your eggs to assure they are fully cooked.)
Take 2 serving bowls and carefully break a whole egg in each dish. Ladle boiling soup over the eggs.
Add any of the following ingredients according to your tastes: Thai chili, ginger, green onion and/or cilantro.
Cover the bowls and allow soup to stand for two minutes.
Basically a thick and spicy chicken soup over poached eggs, kao tom is a traditional breakfast dish in Thailand.
Mr Breakfast would like to thank chinho for this recipe.
I am gonna try this as soon as I get home! It luks reli nice!!!
Comment submitted: 9/11/2008 (#6432)
By zakman (Team Breakfast Member)
Recipe Rating (out of 5):
By Zakman - I agree w/ 41 yr old Aussie - I am 54 yr old Serb - What is the issue w non-fully cooked eggs - providing no cracks in shell or fecal matter if farm eggs? And other than provide large choices at awesome prices what is wrong w/ Safeway?
