Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Khao Tom
Gentle Thai rice soup — soft jasmine rice simmered in clear broth with ginger and served with minced pork, salted egg, and fresh cilantro for a soothing, nourishing meal.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
7 steps- 1
Bring the stock to a boil in a pot, then add the cooked rice and stir to loosen the grains.
- 2
Simmer gently for 5 minutes so the rice absorbs some of the broth and softens further without turning to mush, keeping the grains distinct.
- 3
Roll the seasoned ground pork into small loose balls and drop them into the simmering broth, cooking for 3 to 4 minutes until they float and are cooked through.
- 4
Skim off any foam that rises to keep the broth clear and clean tasting.
- 5
Ladle the soup into bowls and top with a half salted egg, a scattering of ginger matchsticks, and fried garlic with its oil.
- 6
Finish with chopped cilantro and scallion over the top.
- 7
Serve immediately with fish sauce and white pepper on the side so each person can season to taste.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1200
Calories
73 g
Protein
150 g
Carbs
33 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Khao tom is the Thai bowl of rice simmered in broth, somewhere between a soup and a porridge, eaten as comforting breakfast or a light late-night meal. Unlike the thick, broken-grain congee of Chinese kitchens, khao tom keeps the rice grains whole and the broth clear and brothy. It is the dish Thai families reach for when someone is tired, unwell, or simply wants something gentle.
Listahan note
This version keeps the broth clear and the grains intact, building flavor through aromatics and a few savory toppings rather than long reduction. It is meant to be soothing and quick, with the seasoning finished at the bowl.
Technique cues
- Simmer cooked rice in seasoned broth only until the grains loosen and swell; keeping it brief is what gives khao tom its brothy, distinct-grain texture.
- Build the broth on smashed garlic, ginger, and white pepper so it tastes clean and warming rather than heavy.
- Finish each bowl with the garnishes and a squeeze of lime at the table so the toppings stay fresh and the eater seasons to taste.
Kitchen flow
- Parallel prep
- Fry the garlic and slice the green onions and ginger while the broth heats so the bowls can be garnished the moment the rice is warmed through.
- Make-ahead
- Keep cooked rice and seasoned broth ready in the fridge so a bowl comes together in under ten minutes whenever someone needs it.
- Leftover move
- Khao tom thickens as it sits; loosen leftovers with a splash of fresh broth and add new garnishes rather than reheating it dense.
- Cleanup rhythm
- Rinse the pot right away before the rice starch dries on, and keep the fried garlic oil to drizzle over the next batch.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked jasmine rice
the base
Purpose: Pre-cooked rice loosens quickly in the broth, keeping the grains whole instead of breaking into porridge.
Handling: Use leftover rice and rinse briefly to remove surface starch for a clearer broth.
Adaptation: Any cooked long-grain rice works; brown rice adds chew and a nuttier note.
chicken or pork broth
savory liquid
Purpose: A clean, well-seasoned broth is the soul of the dish since there is little else to hide behind.
Handling: Heat with smashed aromatics and season lightly before the rice goes in.
Adaptation: A good vegetable broth makes it meat-free without losing the comforting body.
ground pork
protein
Purpose: Small tender meatballs or crumbles add substance and savor to the light bowl.
Handling: Season and roll into small balls or break in directly to poach in the broth.
Adaptation: Soft tofu cubes or shredded chicken work for a lighter or pork-free bowl.
ginger
warming aromatic
Purpose: Slivered ginger gives the broth its gentle warmth and its reputation as a restorative dish.
Handling: Peel and cut into fine matchsticks, adding some to the pot and some raw at the bowl.
Adaptation: Galangal gives a more distinctly Thai, citrusy aromatic note.
garlic
fragrant base and topping
Purpose: Smashed in the broth it adds depth, and fried in oil it becomes a crisp finishing garnish.
Handling: Smash cloves for the broth and slice others to fry slowly until golden for topping.
Adaptation: Store-bought fried garlic saves the frying step for the crunch on top.
green onions
fresh finish
Purpose: Their bright, mild sharpness lifts the mellow broth and adds color.
Handling: Slice thin and scatter over each bowl just before serving.
Adaptation: Chopped cilantro gives a different but equally fresh herbal lift.
Technique notes
- Add the rice to the broth only at the end and serve promptly; the longer it sits the more it absorbs and shifts from soup toward porridge.
- Season the broth a touch under, since the table condiments of fish sauce, chili, and lime let each eater dial in their own bowl.
- Poach the pork gently so it stays tender; a hard boil toughens small meatballs and clouds the clear broth.
Ingredient swaps
- Vegetarian direction
- Use vegetable broth and soft tofu in place of pork, and season with soy and a little sesame oil instead of fish sauce.
- Lower-sodium direction
- Use a low-sodium or homemade unsalted broth and let eaters add fish sauce sparingly at the table.
- Gluten-free direction
- Confirm the broth and fish sauce are gluten-free; the rice-based bowl needs no other changes.
Serve alongside
- a small dish of salted radish or pickled vegetables
- a soft or hard boiled egg
- preserved century egg for the adventurous
- hot jasmine tea
- warm ginger tea
- plain iced water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the broth and cooked rice separately in the fridge for up to three days so the rice does not soak up all the liquid. Reheat the broth to a simmer and add the rice just before serving to keep the brothy texture. The broth freezes well for up to two months; freeze it without the rice and add freshly cooked rice when reheating.
Equipment
- a medium pot for the broth
- a small skillet for frying the garlic
- a fine-matchstick knife for the ginger
- deep bowls that hold the broth and toppings
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Khao Tom to your week, check it against your household's allergens, and build the shopping list automatically.
More Thai recipes
Thai Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pla Pao
A whole salt-crusted fish stuffed with lemongrass and grilled until the skin is crackling and the flesh is silky.
Thai Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Thong Yip
Petite golden flowers pressed from egg yolk and sugar, simmered in jasmine-scented syrup until set — a centuries-old Thai royal confection as beautiful as it is sweet.
Thai Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pla Rad Prik
Whole fish fried to a shatteringly crisp shell, then blanketed in a sticky, sweet-hot chili-tamarind sauce with garlic and basil — dramatic, punchy, and made for sharing.