Khao Tom (Thai Rice Soup) Recipe

This flavourful bowl of rice soup with minced pork meatballs is the perfect day starter. Customize with your own choice of condiments ranging from preserved eggs to pickled radish and of course plenty of Thai chiles in fish sauce (nam pla phrik).
Khao Tom (Thai Rice Soup)  picture

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
TasteFeel
MethodDish
SpecialityMain Ingredient
Interest Group,

Recipe Story

In Thailand it is common to grab breakfast and most meals from street cooks. They place your food in small plastic bags, or you can sit on low small stools and eat at child-size tables nearby. In Thailand there are some dishes popular for breakfast but generally it is often the left overs from last nights dinner. Almost always savoury dishes. Often a soup-type bowl. This will be the first part of the series "What do Thais Eat for Breakfast" as it is a very long list of dishes. The first and very popular breakfast choice is a soup (tom) dish Khao Tom. Another traditional breakast dish in Thailand is a thick rice soup made with pork and or pork parts. It is similiar to the Chinese Congee or Jook also a rice soup. for Thai Breakfast blog: http://ifood.tv/blog/thai_breakfasts_part_1

Ingredients

 Pork stock/Chicken stock12 Cup (192 tbs)
 Grated fresh ginger root4 Teaspoon
 Shallots4 Large, minced
 Lemongrass stalk2 (2" pieces)
 Thai hom mali jasmine rice1 1⁄4 Cup (20 tbs) (new crop rice)
 Ground lean pork1 Pound
 Fish sauce1⁄4 Cup (4 tbs) (Thai - Nam Pla)

Nutrition Facts

Serving size

Calories 272 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 36.9 mg12.3%

Sodium 1376.8 mg57.4%

Total Carbohydrates 34 g11.4%

Dietary Fiber 0.05 g0.2%

Sugars 0.3 g

Protein 19 g38.5%

Vitamin A 3% Vitamin C 2%

Calcium 0.9% Iron 1.5%

*Based on a 2000 Calorie diet

Directions

Garnish:

sliced shallots deep-fried
sprigs of fresh cilantro
pickled salted radish
sliced green onions

Roasted Thai Chile flakes

Nam Pla Phrik (chiles sliced in fish sauce)

Method:
In a large stock pot combine boiling stock with ginger, shallots, lemon grass, add rice. Optional pair of fresh Kaffir Lime leaves).

Return to a boil, lower heat and gently simmer, stirring
occasionally, for 30 to 35 minutes, or until rice is very soft.

Remove and discard lemon grass. Add the pork (form into little meatballs) and simmer 5-8 minutes more until pork is cooked.

Finish with fish sauce to taste. *Reminder use a good brand such as Golden Boy!

Garnish with scallions, deep fried shallots and cilantro.

Variations: Add a raw egg to each bowl, or a salted egg half. Salted eggs are availble at Asian markets. You also can soft poach the egg as it ill not completey cook w added to the bowl of oup

I will continue this series of Thai Breakfasts with recipes of rice noodle soups, egg dishes, fried rice dshes, and such enjoyed by Thais for breakfast.

Comments

Anonymous

Thailand Breeze says :

Another type of Thai rice soup you can buy from the street vendors in Thailand is just plain rice soup. You have many choices of food to eat with it, such as deep deep friend pork sausage [ghoon-chieng], friend salted fish, shredded mango salad with dried shrimps and salted egg.
Posted on: 1 March 2010 - 10:51am
Anonymous

Anonymous says :

is this 'Breeze', the mgr of the River View restaurant in BKK?
Posted on: 10 June 2012 - 7:52pm
Anonymous

Anonymous says :

is this 'Breeze', the mgr of the River View restaurant in BKK?
Posted on: 10 June 2012 - 7:52pm
Anonymous

GWL says :

At Saladang Song in Pasadena I ate a vegetable breakfast soup. It had pumpkin, taro and yams with rice in a broth seasoned with ginger and lemongrass......and topped before serving with crunchy browned garlic, hot pepper and cilantro. It can also have an egg on top. Trust me, this soup is even more flavorful than the typical recipes with pork...
Posted on: 21 January 2010 - 12:34am
Anonymous

reehmeo says :

Thanks for this submission. Having travelled throughout Thailand I had hoped to recreate this dish for my classmates at the Culinary Institute of America. Thanks for supplying this article. Now I just have to find the unique ingredients. I always ate this dish made with ground meats such as chicken and pork. Always good.
Posted on: 27 June 2009 - 5:35am
Quantcast