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Khao Tom, a traditional Thai rice soup, is a dish that epitomizes comfort and simplicity. Often served as a breakfast staple or a light meal, it’s a soothing bowl of goodness that brings together tender rice, fragrant broth, and a mix of fresh herbs and proteins.
Whether you’re looking for something gentle to start the day or a meal that feels like a warm embrace, Khao Tom offers a deeply satisfying experience.
What Is Khao Tom?
Khao Tom, which translates to “boiled rice,” is a comforting Thai soup made by simmering soft rice in a flavourful broth. It’s often prepared with chicken, pork, shrimp, or even just vegetables, making it versatile enough to suit different tastes and dietary preferences.
The beauty of Khao Tom lies in its balance of simplicity and flavour. While the ingredients are basic, the result is anything but plain.
The rice absorbs the broth, becoming tender and silky, while the addition of garlic, ginger, and herbs like cilantro and green onions infuses the dish with layers of aroma and taste.
This dish is often served with a variety of condiments like fish sauce, lime wedges, or chili flakes, allowing each person to adjust the seasoning to their liking.
The mild, yet rich flavours of Khao Tom make it an excellent choice when you crave something light but nourishing.
Ingredients and Taste
At the heart of Khao Tom is jasmine rice, a staple in Thai cooking known for its fragrant and delicate flavour. The rice is simmered in a broth that’s usually made from chicken or pork, giving the dish a savoury base.
Garlic and ginger are typically added to the broth, lending a subtle warmth and depth. Proteins like ground pork, chicken, or shrimp are gently poached in the soup, adding richness without overpowering the dish.
The soup is finished with fresh herbs such as cilantro, green onions, and sometimes a sprinkle of crispy fried garlic. Fish sauce, soy sauce, and lime juice are often used as seasonings, providing the perfect balance of salty, sour, and umami flavours.
The final result is a bowl that feels hearty but light, with the soft rice soaking up the aromatic broth and each spoonful offering a delicate balance of comforting flavours.
A Taste of History
Khao Tom has been a beloved part of Thai cuisine for generations, often considered a breakfast staple or a meal that’s served when someone is feeling unwell.
Its origins lie in the practical need for a simple, nourishing dish that could be easily digested, making it an ideal meal to start the day or to restore strength after illness.
Over time, it evolved into a dish enjoyed at any time, cherished for its ability to comfort and satisfy without being heavy.
In Thai culture, meals are often designed to be shared, and Khao Tom fits right into this tradition. Families and friends gather around bowls of this gentle rice soup, personalizing their servings with condiments and enjoying the slow, soothing process of savouring each bite.
The ingredients may be humble, but Khao Tom carries with it the warmth of tradition and the care that goes into each pot of simmering broth.
Khao Tom (Thai Rice Soup) Recipe
Serves: 4 people
Ingredients:
- 1 cup jasmine rice, rinsed
- 6 cups chicken broth
- 300g ground pork or chicken
- 3 cloves garlic, minced
- 1-inch piece of ginger, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp white pepper
- 2 green onions, finely sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fried garlic (optional, for garnish)
- Lime wedges (for serving)
Directions
In a large pot, combine the rinsed jasmine rice and 6 cups of chicken broth. Bring the mixture to a boil over medium heat. Stir occasionally to prevent the rice from sticking to the bottom. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer gently for about 15 minutes until it becomes soft and porridge like.
While the rice is cooking, prepare the ground meat. In a separate bowl, mix the ground pork or chicken with 1 tbsp of fish sauce, 1/2 tsp white pepper, and half of the minced garlic. This step infuses the meat with the classic Thai flavors and ensures the meat is seasoned throughout.
In a small pan, heat a little oil over medium heat. Add the remaining minced garlic and sauté until fragrant and golden brown. This will create a more intense garlic flavour, which is crucial for the base of the soup. Set aside some fried garlic for garnish.
Add the seasoned ground meat into the rice mixture, breaking it up into small pieces as it cooks. Continue cooking for about 10 minutes, or until the meat is fully cooked and the rice has thickened into a creamy consistency.
Stir in the sliced ginger, soy sauce, and the remaining fish sauce into the pot. Taste the soup and adjust seasoning with additional fish sauce or soy sauce if needed. This balance of salty and savoury flavors is key to an authentic Khao Tom experience.
Allow the soup to simmer gently for another 5-10 minutes to let the flavors meld together. Stir occasionally to ensure the rice does not stick to the bottom of the pot.
Once the soup has reached your desired consistency, remove from heat and stir in the fresh green onions and chopped cilantro. These herbs add a fresh brightness to the dish, complementing the savoury notes of the broth.
To serve, ladle the hot Khao Tom into bowls and garnish with fried garlic for extra flavour and texture. Add a lime wedge on the side for a squeeze of tanginess just before eating. Enjoy your Khao Tom with a side of chili flakes, fish sauce, or soy sauce for added seasoning if desired.
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