Khao Tom (Rice Soup)

Name: Khao Tom (Rice Soup)
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 l Chicken Stock; 500ml Water; 1 cup Jasmine Rice, uncooked; 300g Minced Pork; 3 cloves of Garlic, minced; 2 roots of Cilantro Roots, finely chopped; 1/4 tsp Ground White Pepper; 1 tsp Fish Sauce; 2 tbsp Fish Sauce; 1 tsp Light Soy Sauce; 1/2 tsp Sugar; 1/4 tsp Ground White Pepper; 30g Fresh Ginger, julienned; 3 Spring Onions, finely sliced; 10g Fresh Cilantro Leaves, chopped; 2 tbsp Fried Garlic, in oil; 1 stalk of Thai Celery, thinly sliced

Khao Tom is a comforting Thai rice soup — silky, fragrant and gently seasoned — perfect for breakfast or when you need something soothing. Tender minced pork and aromatic herbs simmer with jasmine rice until the grains break down into a luxuriously soft porridge, then it’s finished with bright herbs and crunchy fried garlic for contrast.

Khao Tom is a comforting Thai rice soup — silky, fragrant and gently seasoned — perfect for breakfast or when you need something s... Show more

Traditional Thai Recipe

Health Grade

B- · Healthy

Time

35 min

Price

1,90 €

Calories

504 kcal

low calorie

easy

meal prep

one pot

Method

Prep the rice and herbs

Rinse the Jasmine Rice in cold water 3 or 4 times until the water runs mostly clear, then drain it well. Peel and julienne the Fresh Ginger, thinly slice the 3 Spring Onions and the Thai Celery, and chop the Fresh Cilantro Leaves. Scrub the Cilantro Roots clean and finely chop them, then keep all the garnishes separate so they are ready for the bowls.

Mix the pork

In a bowl, combine the Minced Pork, Minced Garlic, chopped cilantro roots, 0.2 tsp Ground White Pepper, and 1 tsp Fish Sauce. Mix firmly with a spoon or your hands until the pork becomes sticky and evenly seasoned, then shape it into small rough meatballs or bite-size clumps. Lightly wet your hands if the mixture starts to cling.

Simmer the rice

Pour the Chicken Stock and Water into a medium pot and bring them to a boil over medium-high heat. Stir in the rinsed Jasmine Rice, then lower the heat to keep a gentle simmer and cook for 15 minutes, stirring every few minutes so the grains do not settle and stick. The rice should be very tender and the broth slightly thickened.

Finish the soup

Gently drop the pork mixture into the simmering soup a little at a time, breaking up any large pieces with a spoon. Stir in the remaining 2 tbsp fish sauce, Light Soy Sauce, Sugar, and the remaining ground white pepper, then simmer for 5 minutes until the pork is cooked through and the broth tastes savory and balanced.

Serve and garnish

Ladle the khao tom into warm bowls and top each one with the ginger, spring onion, cilantro leaves, Thai celery, and a generous sprinkle of Fried Garlic. Serve right away while the soup is steaming hot and fragrant.