Khao Tom

Thai rice congee simmered until silky in a light chicken broth, topped with ginger, spring onion, and fried garlic.

Ingredients

• 400g firm tofu
• 300g jasmine rice
• a handful of torn kaffir lime leaves
• 1 tsp red curry paste
• 1/4 cup neutral vegetable oil
• 2 snake beans, chopped
• a handful of fresh mint, chopped
• coconut cream, for serving
• 400ml water
• 2 tsp ground turmeric
• 2 bean sprouts, chopped

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the torn kaffir lime leaves and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the ground turmeric and red curry paste, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and bean sprouts, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 30 mins.

6. 6

   Stir in the jasmine rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the Thai basil, and serve piping hot.

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