Khao Tom Moo (Rice Soup with Pork)
The Quirky Foodster Team
Ingredients
- Chicken or pork stock — 800 ml (3 1/3 cups)
- Cooked jasmine rice — 400 g (2 1/2 cups)
- Minced pork — 200 g (7 oz)
- Garlic cloves, minced — 3
- Fish sauce — 1 tbsp
- White pepper — 1/2 tsp
- Thumb ginger, julienned — 1
- Spring onions, sliced — 2
- Fresh coriander, chopped — 2 tbsp
- Fried garlic, chilli flakes, and lime wedges, to serve
Method
- Bring the stock to a simmer in a medium pot.
- Add the minced pork in small clumps, along with the garlic, and simmer for 5 minutes, skimming off any foam.
- Stir in the cooked rice and simmer for 10–12 minutes, until the rice has softened further and the soup has thickened slightly.
- Season with fish sauce and white pepper, tasting and adjusting as needed.
- Ladle into bowls and top with julienned ginger, spring onions and coriander.
- Serve with fried garlic, chilli flakes and lime wedges on the side for guests to season to taste.
Introduction: Khao tom, a light, savoury rice soup, is one of the most common Thai breakfasts, eaten across the country
from street stalls to home kitchens.
Cultural Background: Khao tom, a light, savoury rice soup, is one of the most common Thai breakfasts, eaten across the country
from street stalls to home kitchens. Cooked rice is simmered in a light broth with minced pork, ginger and
garlic, then finished at the table with a customary array of condiments.
Tips: Break the minced pork into small clumps as you add it to the broth, rather than one large lump, so it cooks evenly. Let guests season their own bowl at the table — this is very much part of how khao tom is traditionally enjoyed.
Variations: Use minced chicken or shrimp instead of pork. Crack a soft egg into the hot soup just before serving. A vegetarian version can be made using vegetable stock and mushrooms or tofu in place of the pork,
seasoned with soy sauce instead of fish sauce.
Vegetarian Khao Tom: Use vegetable stock in place of the pork/chicken stock, and replace the minced
pork with 200 g (2 cups) diced mushrooms or firm tofu. Season with soy sauce instead of fish sauce, and
proceed exactly as directed.
Storage: Refrigerate in an airtight container for up to 2 days; the rice will continue to absorb liquid and thicken.
Reheating: Reheat gently on the stovetop, adding a splash of stock or water to loosen the consistency.
FAQs:
Q: Is khao tom the same as jok?
A: They're related — khao tom keeps the rice grains distinct, while jok is cooked down further into a smoother, thicker congee.
Q: What condiments are traditional?
A: Fried garlic, chilli flakes, white pepper, fish sauce and lime are commonly offered on the side.
Q: Can I use leftover rice?
A: Yes, leftover cooked rice works well and actually holds its texture a little better than freshly cooked rice.
- Chicken or pork stock — 800 ml (3 1/3 cups)
- Cooked jasmine rice — 400 g (2 1/2 cups)
- Minced pork — 200 g (7 oz)
- Garlic cloves, minced — 3
- Fish sauce — 1 tbsp
- White pepper — 1/2 tsp
- Thumb ginger, julienned — 1
- Spring onions, sliced — 2
- Fresh coriander, chopped — 2 tbsp
- Fried garlic, chilli flakes, and lime wedges, to serve
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