breakfast

Khao Tom Pla (Thai Fish Rice Porridge with Ginger and Scallion)

Name: Khao Tom Pla (Thai Fish Rice Porridge with Ginger and Scallion)
Ingredients: 149.0 g Atlantic Salmon Prime Fillet, raw; 127.0 g Rice, white, long-grain, cooked; 115.5 g Spinach, raw; 46.2 g Ginger, scallion, fish sauce, lime, cilantro (flavorings/aromatics)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

Atlantic Salmon Prime Fillet, raw149.0 g

Rice, white, long-grain, cooked127.0 g

Spinach, raw115.5 g

Ginger, scallion, fish sauce, lime, cilantro (flavorings/aromatics)46.2 g

Instructions

Prepare a light, aromatic broth by simmering 2 cups of water with a knob of bruised ginger, a stalk of lemongrass, and a splash of high-quality fish sauce.

Slice the salmon into thin, bite-sized strips and set aside.

Add the cooked long-grain rice to the simmering broth, allowing it to soften slightly until the consistency is loose and porridge-like.

Gently poach the salmon strips directly in the simmering broth for 2-3 minutes until just opaque and tender; do not overcook.

Stir in the fresh spinach at the very last second until just wilted but still vibrant green.

Ladle into a deep bowl.

Finish with a generous scatter of sliced scallions, thin matchsticks of fresh ginger, fresh cilantro leaves, and a squeeze of lime juice for a bright, acidic finish. Serve immediately while steaming hot.