Khao Tom — Restorative Rice Soup
ข้าวต้ม
The dish Thai kitchens cook for the people they love. A clear, gingery broth over soft-simmered jasmine rice — breakfast, late supper, and remedy in one bowl. This is the version we serve at partner restaurants.
- Preparation
- 10 min
- Cooking
- 25 min
- Serves
- 4
Ingredients
- 1 cup Siamora Hom Mali rice, rinsed
- 1.4 L light chicken or vegetable stock
- 200 g minced chicken or soft tofu
- 3 slices ginger · 2 cloves garlic, fried golden in oil
- 1 tbsp fish sauce or light soy · pinch of white sugar
- Spring onion, coriander, white pepper, fried garlic oil to finish
Rice Collection
Thai Hom Mali Jasmine Rice
Cooked with
Siamora Thai Hom Mali Jasmine Rice
Method
- 01
Simmer the rinsed rice directly in the stock with ginger, uncovered, for 20 minutes until the grains are swollen and the broth lightly silky.
- 02
Season the broth with fish sauce and sugar.
- 03
Drop in small spoonfuls of the seasoned mince (or tofu) and poach for 3–4 minutes.
- 04
Ladle into deep bowls. Finish with spring onion, coriander, a pinch of white pepper and the fried garlic with its oil.
Chef’s Tip
Jasmine rice gives khao tom its gentle perfume — use fresh stock and let the rice, not cornflour, thicken the broth.
To Serve
Serve very hot with condiments in small dishes — chilli vinegar, extra fish sauce, more white pepper — so each guest tunes their own bowl.
Nutrition
- Energy≈ 320 kcal / serving
- Protein18 g
- Carbohydrate48 g
- Fat6 g
Cooking this at home?