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LOCATION: Recipes >> Rice >> Congee 05

Print this Recipe    Congee 05

Rice Soup, Khmer Style
(babah - Cambodia)

6 cups water
2 stalks lemongrass, trimmed and smashed flat with the side if a cleaver
1 Tbs soy sauce
1-inch piece ginger, peeled and smashed flat
3/4 C Thai jasmine rice, rinsed well in cold water
2 Tbs peanut or vegetable oil
5 cloves garlic, sliced thin

1/4 C light soy sauce
1 hot chile, chopped
2 Tbs peanut or vegetable oil
2 shallots, chopped
12 leaves Asian basil, coarsely torn
2 C bean sprouts, thoroughly rinsed in very hot water
2 scallions, trimmed and minced
Freshly ground black or white pepper
1/4 C dry-roasted peanuts, coarsely chopped
1 lime, cut into wedges (optional)

Place the water in a large heavy pot over medium heat, add the
lemongrass, soy sauce, and ginger, and bring to boil. Boil vigorously
for 5 to 10 minutes, then sprinkle in the rice and stir gently with
a wooden spoon until the water returns to a boil. Maintain a steady
gentle boil until the rice is tender, 15 to 20 minutes, then turn
off the heat. Remove and discard the lemongrass and ginger if you
wish.

In the meantime, in a wok or small heavy skillet, heat the oil.
Add the garlic and stir-fry for 30 seconds, or until it is starting
to turn golden. Leaving the oil in the skillet, transfer the garlic
to the soup and stir in.

Combine the light soy sauce and chile in a condiment bow; set aside.

In the remaining oil in the wok or small heavy skillet, heated to
medium-high, toss the shallots and cook, stirring constantly, until
golden, 2 to 3 minutes. Turn the shallots and oil out into a small
bowl and set aside.

Just before serving, reheat the soup, stirring to prevent it from
sticking. Divide the basil between four large soup bowls. Top
the basil in each bowl with 1/2 C bean sprouts and a pinch of
scallions. Pour the soup over top, then top each with another
pinch of scallions, some shallots and oil, a very generous grinding
of pepper, and a scattering of chopped peanuts. Serve with the
light soy sauce and chiles and lime wedges if you wish.

Serves 4 as a one-dish meal

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