🥣 Khao Tom (Thai Rice Soup)
Khao tom is a Thai rice soup in which cooked rice grains float in a clear, light broth flavoured with garlic, ginger and fish sauce. Minced pork is cooked in the broth, and the bowl is often finished with a soft egg, fried garlic and cilantro. It is mild and comforting, popular for breakfast and late at night.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked jasmine rice
- 300 g minced pork
- 1.5 l water
- 20 g ginger, julienned
- 4 garlic cloves, minced
- 2 tbsp fish sauce
- 4 eggs
- 1 tbsp oil
- Cilantro to serve
Method
- Fry the garlic in the oil until golden and set aside.
- Bring the water to a boil with the ginger, add small balls of minced pork and cook 5 minutes.
- Add the rice and fish sauce and simmer 5 minutes.
- Crack the eggs into the soup and poach them for 3–4 minutes.
- Serve topped with fried garlic and cilantro.
How to make it lighter
- Use lean minced pork or skip the fried garlic oil.
- Increase the broth and reduce the rice for a lighter bowl.
- Add vegetables such as cabbage or spinach to the pot.
History
Khao tom reflects the Chinese influence on Thai cooking and is related to Chinese rice porridges, though it keeps the grains whole in a thin broth. It is a common breakfast and late-night meal across Thailand.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →