Shu Han Lee's Khao Tom

Shu Han Lee's Khao Tom

Rating
4.00rating out of 5

(602 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Use within

4-5 days

''I have fond memories of a tiny breakfast spot I chanced upon in Chiang Mai where they served their khao tom with juicy handmade pork meatballs, and I've been doing them the same since then. This dish is light, soothing and takes minutes to prepare'' - Chef Shu Han Lee

Prep Time

30 min

Cuisine

Asian

Use within

4-5 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Chicken-stock-cube
1 chicken stock cube
fresh-coriander
10g fresh coriander
Cornflour
1 tbsp cornflour
Fish-sauce
1 tbsp fish sauce †
garlic-clove
1 garlic clove
fresh-ginger
1 knob of fresh root ginger (15g)
British pork mince 2
300g British pork mince
Sesame-oil
1 tbsp toasted sesame oil †
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Spring-onion
1 spring onion
basmati-rice
150g fragrant basmati rice
Shaoxing-wine
2 tbsp shaoxing wine †
Lemongrass-stalk
1 lemongrass stem
You Will Need
Rolling pin, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • chicken stock cube
  • coriander
  • cornflour
  • fish sauce<span class="strong">†</span>
  • garlic clove
  • fresh root ginger
  • British pork mince
  • toasted sesame oil<span class="strong">†</span>
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • spring onions
  • basmati rice
  • Shaoxing wine<span class="strong">†</span>
  • fresh lemongrass
Typical Values per 100g per serving
Energy 1023 kJ
245 kcal
3016 kJ
722 kcal
Fat
of which saturates
10.5 g
3.1 g
30.9 g
9 g
Carbohydrate
of which sugars
24 g
0.9 g
70.7 g
2.5 g
Fibre 0.1 g 0.2 g
Protein 12.3 g 36.3 g
Salt 0.41 g 1.2 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
coriander
cornflour
Maize Starch (100%).
fish sauce
Anchovy (65%), water, salt, sugar
garlic clove
fresh root ginger
British pork mince
toasted sesame oil
1 soy sauce sachet (8ml)
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
spring onions
basmati rice
Shaoxing wine
Wine, water, sugar, alcohol, flavours
fresh lemongrass
Allergens
  • Allergens highlighted by † (fish, sesame, wheat-gluten, soya, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 548

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Bash the lemongrass stem[s] with a rolling pin, cut it [them] down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

Peel and finely chop (or grate) the garlic 

2 Shu Han Lee's Khao Tom

Combine the pork mince, ginger, garlic, inner lemongrass stems, cornflour, soy sauce and sesame oil in a large mixing bowl with clean hands

3 Shu Han Lee's Khao Tom

Once combined, pick up the mixture and slam it down forcefully back into the bowl (this gets rid of any air pockets and brings the mixture together so it holds its shape when cooking)

Repeat until the mixture comes together and becomes sticky and dense

4 Shu Han Lee's Khao Tom

Divide the mixture between 10 [20] and shape into balls

Refrigerate until step 7

Tip: chilling the meatballs helps them firm up for cooking 

Boil a kettle for the next step

5 Shu Han Lee's Khao Tom

Meanwhile, dissolve the stock cube[s] in 1L [2L] boiled water in a large pot and bring to the boil over a high heat

Once boiling, add the rice and outer lemongrass leaves, then reduce the heat to medium-low and cook for 10 min or until the rice is tender

6 Shu Han Lee's Khao Tom

Chop the coriander roughly, including the stalks 

Slice the spring onion[s] finely, discarding the root end[s]

7 Shu Han Lee's Khao Tom

Once the rice is tender, add the shaoxing wine, fish sauce, a big pinch of sugar and 200ml [400ml] more boiled water 

Carefully drop the meatballs into the stock, then cover and cook for approx. 5-8 min or until the meatballs are cooked through

 

 

8

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Divide the meatballs, rice and broth between bowls (remove the lemongrass!)

Garnish with the spring onion and coriander

Enjoy!

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