Thai Rice Soup with Shrimp (Khao Tom Goong) – Thai Special
Kai Jeow (ไข่เจียว) is a beloved Thai street food known for its crispy edges and fluffy interior. Made with just eggs, fish sauce, and optional green onions, this omelette is quick to prepare and incredibly satisfying. Traditionally served over steamed jasmine rice and accompanied by sriracha sauce, it’s a comforting dish enjoyed at any time of day.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Soup:
- 1 cup cooked jasmine rice
- 8-10 medium shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small onion, finely chopped
- 1 stalk lemongrass, cut into 2-inch pieces (optional)
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
For Garnish:
- Fried garlic (optional)
- Fresh cilantro (optional)
- Lime wedges
Prepare the Broth:
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and chopped onion. Sauté until fragrant, about 1-2 minutes.
Pour in the chicken or vegetable broth and bring it to a gentle simmer.
Add the lemongrass (if using) for extra aroma.
Cook the Shrimp and Rice:
Stir in the fish sauce, soy sauce, sugar, and white pepper.
Add the cooked jasmine rice to the simmering broth, stirring gently to separate the grains.
Let the rice absorb the flavors for 3-4 minutes.
Add the shrimp and cook for another 3-4 minutes, or until they turn pink and opaque.
Final Touches:
Remove the lemongrass stalks if used.
Stir in the lime juice, chopped cilantro, and green onions.
Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls.
Garnish with fried garlic, fresh cilantro, and lime wedges if desired.
Serve hot and enjoy this comforting Thai delicacy.
Recipe Notes :
Oil Temperature: Ensure the oil is hot enough by testing with a small drop of the egg mixture; it should sizzle immediately.
Serving Suggestions: Pair the omelette with a side of fresh cucumber slices and a drizzle of sriracha for added flavor.
Variations: Customize your Kai Jeow by adding minced pork, shrimp, or chopped herbs like cilantro or green onions to the egg mixture.
Cooking Technique: For a fluffier texture, beat the egg mixture vigorously to incorporate air before frying.
Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
