Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, we’ll cook Khoa Tom Pla. This dish is rice soup with fish from Thailand. Usually, they eat it for breakfast or lunch. It’s light and not too heavy. However, I usually cook this for dinner because that’s the only time I cook. Normally, we have sandwiches, left-over, or some other quick meal for lunch. Khoa tom is a comfort dish for us. My mom used to make khoa tom whenever we’re sick. The warm broth and easy to digest food help a lot.
- Khoa = rice
- Tom = boil
- Pla = fish
Alright, this dish is very very easy to make. You need a few Asian sauces, but that’s about it. The rest of the ingredients are common. Check out the video at the end of the post and smack that like button!
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients (3 servings)
- about 3 cups of cooked rice.
- 1 pound of fish. I used cod in the video, but any firm fish would work. Salmon, tilapia, etc.. Cut into bite-size pieces.
- Optional – shrimps and/or squid
- an inch of ginger, minced
- 1-2 tablespoons of salty pickled radish. If you can’t find this ingredient, you can skip it.
- 2 green onions, sliced.
- 1/4 cup celery, chopped. You can use the top part of the celery. Some leaves are good in this dish.
- a few sprigs of cilantro, chopped.
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of oyster sauce
- chicken bouillon or dashi powder.
- Optional – 5 cloves of garlic, minced. We’ll fry this.
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- Cook extra rice the previous day or two.
- Cut up the ingredients
- Mix the sauce – sugar, soy sauce, fish sauce, and oyster sauce.
- Fry the garlic in a small pan. Try not to burn it.
- Put 6 cups of water into a pot and heat it up.
- Add a teaspoon of chicken bouillon or instant dashi.
- Wait for the soup to boil.
- Add fish and shrimps.
- Wait for the water to boil again, about 2-3 minutes.
- Add vegetables, sauce, and rice.
- Cook for 2-3 more minutes.
- Add half of the fried garlic to the pot.
- Serve in a bowl.
- Garnish with a little cilantro, green onion, and fried garlic.
Video at YouTube
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Kitchen tools recommendation
- Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
- Knives – My favorite kitchen knife is our 5? Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6? Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
- Rice cooker – I cook rice very often so a good rice cooker is essential. Many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surfaces never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
- Oyster sauce – I recommend Mae Krua brand. It is high quality and affordable sauce from Thailand. The key is to check the ingredient on the bottle’s food label. The oyster extract should be the first ingredient. Many cheap brands have water and sugar listed first. As defined by the FDA, “the listing of each ingredient in descending order of predominance.” Same with fish sauce.
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