Khao Tom Recipe

Khao Tom is Thailand's gentle rice soup, the bowl you reach for on slow mornings or when you need comfort. Fragrant ginger, garlic and coriander lift a light pork broth, and the rice turns it into something softly, deeply soothing.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

420

Ingredients

• 200 g jasmine rice, rinsed
• 1.5 litres chicken stock
• 300 g minced pork
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 spring onions, sliced
• Fresh coriander, chopped
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Chilli vinegar, to serve
• Fried garlic, to serve

Instructions

1. Mix the minced pork with soy sauce, white pepper and half the garlic, then roll into small meatballs.
2. Bring the stock to a simmer with the ginger and remaining garlic.
3. Add the rice and simmer gently for 20 minutes, stirring occasionally, until the grains soften and thicken the soup.
4. Add the pork meatballs and simmer for 8 minutes until cooked through.
5. Season with fish sauce and sugar.
6. Ladle into bowls and top with spring onions, coriander and fried garlic.
7. Serve with chilli vinegar on the side for those who like heat.

Pro tips

• Stir occasionally so the rice does not stick as the soup thickens.
• Keep the simmer gentle; a hard boil makes the soup cloudy.
• Khao tom thickens as it stands, so add stock when reheating.
• A soft-boiled egg or shredded chicken are lovely variations.

Frequently asked questions