Khao Tom (Thai Rice Soup)

Servings: 4 Servings 


1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
Sliced scallion, for garnish
180 ml (3/4 cup)  Rice
1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
2 Tbsp Thai fish sauce (replace with a faux fish sauce for a veg presentation)
1 Sprig fresh cilantro, for garnish
1 Tbsp Minced fresh ginger
2 large Shallots, minced and crushed
1 Cube firm bean curd, (Optional)
Deep-fried shallots, for garnish. (This is a great condiment to have on supply. Easy to prepare and stores well)
Pickled Mustard Greens. (Table top, additive).
Chillie,garlic, fish sauce. A condiment
Small pieces of lime. ( Squeezed fresh by diner into their soup)


  1. Many cooks will use the left-over rice from the evening before for this dish. This means that it really doesn't have to be cooked but rather heated with the broth for it to be ready. In this case the rice is cooked but firm.
  2. In a large saucepan combine stock with ginger, shallots, lemon grass, rice and salt to taste. 
  3. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge. (The consistency may vary from boiled whole rice to a porridge like consistency. It's a personal preference). 
  4. Remove and discard lemon grass. 
  5. Add the pork and fish sauce and simmer 5 minutes more. 
  6. Garnish with scallion, shallots and cilantro. 
  7. Serve with condiments mentioned.