Thai Fish Rice Soup with Clear Broth (Khao Tom Pla)

A bowl of fish rice soup is a wonderful way to start the morning. This version has a clear, clean-tasting broth, uses a simple blanching technique so the fish never tastes fishy, and keeps the rice grains intact instead of mushy. Finish with crispy fried garlic and one bowl is enough to fill you up.

When people think of breakfast rice soup, pork or chicken usually come to mind. If you are bored of those, try fish instead. Dory (pangasius or basa) is easy to find, inexpensive, and has soft, sweet white flesh with no strong smell. Add a few spoonfuls of the seasoned broth, top with fried garlic and chili, and you have a breakfast everyone from kids to grandparents will enjoy.

Ingredients

For the soup

• 300 to 500 g (10 oz to 1 lb) dory fillets (pangasius, basa or other mild white fish)
• 1/2 teaspoon salt (for blanching the fish)
• 1 cup cooked rice
• Scallions, chopped
• Fresh cilantro, chopped

For the clear broth

• 1.5 liters (6 cups) water
• A few cloves garlic, crushed
• Whole black peppercorns
• Cilantro roots
• 1 tablespoon Chinese celery, chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce

For the fried garlic

• 2 tablespoons minced garlic
• 2 tablespoons oil

Instructions

Make the broth

1. Bring the water to a boil with the garlic, peppercorns, cilantro roots and Chinese celery. Season with the soy sauce and oyster sauce and simmer for a few minutes until fragrant.

Blanch the fish so it does not taste fishy

1. Pour water into a separate pot and add the salt. When the water starts to get hot, add the fish and blanch just until the water comes to a boil. Rinse the fish under cool water; this keeps the flesh firm, clean and free of any fishy smell.

Make the fried garlic

1. Heat the oil in a small pan, add the garlic and fry over low heat until golden and crisp. Drain and set aside.

Assemble the soup

1. Once the broth is boiling, add the cooked rice (about 1 cup, or more depending on how many you are serving). Skim off any foam so the broth stays clear.
2. When the soup returns to a boil, add the blanched fish and cook briefly until just heated through.
3. Serve hot, topped with fried garlic, scallions and cilantro. Add slivers of fresh ginger if you like.

Tips

• Skim the broth regularly while it simmers to keep it clear.
• Use day-old cooked rice so the grains hold their shape in the soup.