~Rice Soup, Kao Tom Recipe~ (2024)

~Rice Soup, Kao TomRecipe~

December 5, 2010 by

Rice Soup for breakfast

My grandmother loved rice soup for breakfast. And I can recall a memory– I often joined her savoring this soul food before our day began. To this day when I visit Thailand, in my village, I still love having this rice soup but instead of our kitchen, I join local at the breakfast stall.

I like rice soup in another occasion too, in the winter for lunch or dinner, as it is a real comfort food for every occasion and nothing is as good and satisfying as rice soup on a cold day and when one’s body needs gentle food. Just like American enjoys the chicken noodle soup.

It is easy to make with either from scratch or use leftover rice. But when one hasan extra time, I would recommend to make the rice soup from scratch, please follow the recipe below to make rice porridge. It has a nice softer texture. I never think rice soup as a pot luck dish, however my student once told me that she brought to her officepotluck party and it was a hit.

Thai Rice Soup with Chicken & Egg

KaoTom Gai Sai Kai

Serves: 1 about 2 cups

Cooking Time: 5to 8 minutes

Heat canola oil in a medium size pot on medium-high heat and stir in garlic. Stir constantly and when garlic is yellow, remove a half portion of fried garlic for garnish. Stir in chicken and cook with remaining oil and garlic, then season with salt and soy sauce. Pour in chicken broth and jasmine rice and let it cook on medium-high heat for 3 to 5 minutes.

When it reaches the desire texture of soup or porridge like, it is cooked and almost ready to serve. On high heat, crack the egg open and drop in the center of rice soup. You may stir or poach the egg in the hot rice soup; it can take from 30 seconds or 1 minute depending on your preference to cook the egg.

Pour the hot rice soup in a bowl and top with fried garlic, ginger, green onion, cilantro and white pepper powder.

© PraneeKhruasanitHalvorsen

Rice Soup, Kao Tom ideally taste best when made from rice porridge specially prepare for rice soup. For this recipe you may use cold leftover rice or cooked warm rice but the texture will be different. Below is how to make rice porridge for a rice soup. The amount is enough to make 4 rice soups from the recipe above.

KaoTom Buey

Plain Rice Porridge

Yield: 4 cups

Cooking Time: 20 minutes

Bring jasmine rice and 2 cups water to a boil on high heat, and stir often while cooking for 5 minutes. Add4 cups water and bring to a boil and let it cook on medium heat for 15 more minute. Then cook until it yields 4 cups.

Comments RSS

Leave a comment