Khao Tom (ข้าวต้ม (khao tom))
Overview
Khao tom is a comforting Thai rice soup, the country's favourite breakfast and late-night meal. Cooked jasmine rice is simmered briefly in a clear chicken or pork broth so the grains swell but stay separate, unlike the smooth rice porridge called jok. Small pork meatballs, minced pork, prawns, fish or chicken are cooked in the broth, along with slices of ginger. Each bowl is finished with crisp fried garlic in its oil, spring onion, coriander and white pepper. Diners season it at the table with fish sauce, chilli vinegar and sugar. It is light, warming and easy to digest.
History
Khao tom came to Thailand with Chinese immigrants, who brought their tradition of rice soups. In Bangkok it is sold all night at street stalls and in late-night restaurants called khao tom kui, where it is served with many small side dishes. It is also the soup Thai families make for anyone feeling unwell, and it is a popular early breakfast.
Main ingredients
Jasmine rice, pork, prawns, ginger, fried garlic, spring onion. The soup is built on chicken or pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Rice soups · More soups from Thailand
Recipe
Method
- 1
Bring the broth to the boil with the ginger.
- 25 min
Add the pork balls and simmer for 5 minutes.
- 33 min
Add the rice and prawns and cook for 3 minutes until the prawns turn pink.
- 4
Season with fish sauce and pepper and serve with fried garlic, spring onion and coriander.
- ✓
Serve. About 40 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
