Name: Khao Tom (Thai Rice Soup)
Ingredients: 6 c Pork or chicken stock; 1 tb Minced fresh gingerroot; 2 lg Shallots, minced and crushed; 1 Stalk lemon grass, cut into 2" pieces; 3/4 c Rice; 1/2 lb Minced ground pork; 2 tb Thai fish sauce; 1 Cubes firm bean curd, for garnish; Sliced scallion, for garnish; Deep-fried shallots, for garnish; 1 Sprig fresh cilantro, for garnish

Why do we fast as disciples of Jesus? Because our souls feast on the glory of God. Fasting is an external expression of an internal reality. When we fast for a meal or a day or a week, we remind ourselves that more than our stomachs long for the pleasure of food, our souls long for the presence of God. We are satisfied in Him and by Him in a way that nothing in this world can compare to - not even the basic daily necessity of food. Fasting makes sense as a discipline in the Christian life only if it is connected with desire for Christ. When we fast, we say, “More than we want our hunger to cease, we want your Kingdom to come!”

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Thai	Rice, Soups & ste, Taste, Pork	4	Servings

INGREDIENTS

6	c	Pork or chicken stock
1	tb	Minced fresh gingerroot
2	lg	Shallots, minced and crushed
1		Stalk lemon grass, cut into 2" pieces
3/4	c	Rice
1/2	lb	Minced ground pork
2	tb	Thai fish sauce
1		Cubes firm bean curd, for garnish
		Sliced scallion, for garnish
		Deep-fried shallots, for garnish
1		Sprig fresh cilantro, for garnish

INSTRUCTIONS

In a large saucepan combine stock with gingerroot, shallots, lemon grass,
rice and salt to taste. Bring to a boil and simmer, stirring occasionally,
for 20 to 30 minutes, or until soup is a porridge- like consistency. Remove
and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes
more. Garnish with scallion, shallots and cilantro.
>From Taste Show #TS4824
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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