Khao Tom Moo (Thai Rice Soup with Pork)
Gentle Thai rice soup with pork balls, ginger and crispy garlic oil. A comforting breakfast or late-night bowl that turns leftover jasmine rice into dinner in 40 minutes.
Ingredients
- 3 tbsp neutral oil
- 6 garlic cloves, finely chopped
- 300g pork mince
- 1 tbsp light soy sauce
- 1/2 tsp ground white pepper, plus extra to serve
- 1.5 litres salt-reduced chicken or pork stock
- 3cm piece ginger, cut into thin matchsticks
- 3 cups (about 450g) cooked jasmine rice, ideally a day old
- 2 tbsp fish sauce, plus extra to taste
- 1 tsp sugar
- 2 spring onions, thinly sliced
- Small handful of coriander, chopped
Instructions
- Make the garlic oil. Put the oil and garlic in a small frying pan over medium-low heat and cook, stirring, for 3-4 minutes until the garlic is pale golden. Tip it straight into a heatproof bowl, as it will keep darkening in the hot pan.
- Mix the pork with the soy sauce, white pepper and 1 tbsp water until slightly sticky.
- Bring the stock and ginger to a simmer in a large saucepan. Drop in small teaspoon-sized pieces of the pork mixture and simmer for 4-5 minutes until cooked through, skimming off any foam.
- Add the rice, fish sauce and sugar. Simmer for 5-8 minutes, stirring occasionally, until the rice is soft and swollen but the grains are still whole. The soup should stay brothy.
- Taste and adjust with more fish sauce or a pinch of sugar. Ladle into bowls and top with spring onion, coriander, a spoonful of garlic oil and crispy garlic, and a pinch of white pepper.
About this dish
Khao tom (ข้าวต้ม) means boiled rice, and it is what many Thai families eat for breakfast, for a late-night meal or when someone is feeling under the weather. Cooked rice is simmered briefly in a light broth with pork, ginger and fish sauce, then finished with crispy garlic oil, spring onion, coriander and plenty of white pepper.
It is different from congee. In khao tom the rice grains stay whole in a clear broth, while jok (Thai rice porridge), Chinese congee and Indonesian bubur ayam cook the rice down until it is thick and creamy. It is also one of the best uses for leftover rice, alongside fried rice.
Tips for the best result
- Day-old rice holds its shape best. Fresh rice works, but rinse it briefly so the soup doesn't go starchy.
- Don't skip the garlic oil. It is the flavour that makes khao tom taste like khao tom.
- Season gradually: stock, light soy sauce and fish sauce are all salty.
Substitutions and extras
- Protein: try sliced chicken, peeled prawns (simmer for 2-3 minutes) or fish fillet pieces instead of pork.
- Eggs: crack an egg into each bowl just before serving, or add a soft-boiled egg.
- Raw rice: simmer 3/4 cup rinsed raw jasmine rice in the stock for 15-20 minutes before adding the pork.
- Serve with prik nam pla (sliced bird's eye chilli in fish sauce with a squeeze of lime) for heat.
Storage and reheating
The rice keeps soaking up broth, so store leftovers in the fridge for up to 3 days and add extra stock or water when you reheat. Keep the garlic oil in a separate jar so it stays crisp.
Khao tom FAQs
What is the difference between khao tom and jok?
Khao tom is whole rice grains in broth. Jok is rice cooked for much longer until it breaks down into a thick porridge, similar to Chinese congee.
What rice is best for khao tom?
Jasmine rice, the everyday rice in Thailand. Leftover cooked rice is ideal.
Is khao tom good when you are sick?
It is a traditional comfort food in Thailand for exactly that reason: gentle, warm and easy to eat. Go easy on the chilli and pepper if you want it milder.
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