Khao Tom (Thai Rice Soup) with Turkey Meatballs

Name: Khao Tom (Thai Rice Soup) with Turkey Meatballs
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup jasmine rice; ¾ lb ground turkey; 4 cups chicken broth; 10 garlic cloves, minced; 2 tbsp fish sauce; 1-inch piece ginger, in fine matchsticks; 4 eggs; cilantro, chopped; 4 green onions, sliced; ¼ cup oil; ⅓ cup white vinegar; 1 tsp ground white pepper; salt

BreakfastThai40 minServes 4520 kcal28 g protein

Thailand's gentle morning rice soup: loose grains in a peppery broth with garlicky little meatballs (ground turkey here, instead of the usual pork), an egg poached right in the bowl, ginger, cilantro and crispy garlic oil.

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Ingredients

1 cup jasmine rice
¾ lb ground turkey
4 cups chicken broth
10 garlic cloves, minced
2 tbsp fish sauce
1-inch piece ginger, in fine matchsticks
4 eggs
cilantro, chopped
4 green onions, sliced

From your pantry: ¼ cup oil, ⅓ cup white vinegar, 1 tsp ground white pepper, salt.

Instructions

Rinse the rice, then simmer it in 4 cups water, stirring now and then, until the grains are soft and the liquid is starchy, about 20 minutes.
Meanwhile, gently fry 8 minced garlic cloves in the oil in a small pan over medium-low until light golden, 2 to 3 minutes; pour into a bowl. Mix the vinegar with a pinch of salt for the table.
Mix the turkey with the remaining garlic, ½ tsp white pepper and 2 tsp fish sauce. Bring the broth to a simmer in a second pot and drop in teaspoon-size balls. Simmer until cooked through, 3 to 4 minutes.
Combine the rice with the broth and meatballs, season with the rest of the fish sauce and white pepper, and bring back to a simmer.
Crack an egg into each bowl and ladle the very hot soup over it to softly poach. Top with ginger, cilantro, green onions and a spoonful of garlic oil, with the vinegar on the side.

Tip: Cooked leftover rice works too: simmer 3 cups of it in the broth for 5 minutes. For a fully cooked egg, drop the eggs into the simmering pot for 3 minutes instead.