Is Khao Tom the same as congee?

No. Khao Tom is light and clear, with rice grains still intact. Congee on the other hand is cooked until the grains are mushy and the soup is cloudy and porridge-like.

What kind of rice is best for Thai rice soup?

Jasmine rice is the most traditional choice because of its aroma and soft texture, but long-grain white rice also works well. Brown rice can be used, though it will have a slightly firmer bite and won't be as fragrant.

Can I freeze Khao Tom?

Freezing isn’t ideal because the rice changes texture once thawed. If you plan to freeze it, freeze the broth and protein separately and add the day-old rice when reheating.

Thai Rice Soup (Khao Tom)

Name: Thai Rice Soup (Khao Tom)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil or grapeseed oil; 2 garlic cloves, minced; 1 celery stalk, finely chopped; 4 cups low sodium chicken broth; 1 tablespoon fish sauce; 1 tablespoon soy sauce; ½ teaspoon sugar; 1 ½ cup day-old jasmine rice, long grain rice, or brown rice; 10 fish balls or ½ cup ground chicken; ½ cup coriander leaves and stems, finely chopped; 2 green onions, finely chopped; Ground black pepper, to taste

Thai Rice Soup (Khao Tom)

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light, comforting Thai rice soup that only takes 20 minutes to make from start to finish.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Soup
Method: Boiling
Cuisine: Thai
Diet: Low Calorie

Ingredients

Units Scale

1 tablespoon vegetable oil or grapeseed oil
2 garlic cloves, minced
1 celery stalk, finely chopped
4 cups low sodium chicken broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 cup day-old jasmine rice, long grain rice, or brown rice
10 fish balls or 1/2 cup ground chicken
1/2 cup coriander leaves and stems, finely chopped
2 green onions, finely chopped
Ground black pepper, to taste

Tip: You can also used freshly cooked rice but day-old rice works better in keeping the soup from turning mushy.

Cook Mode Prevent your screen from going dark

Instructions

Start with the aromatics. In a medium size pot over medium high heat, add the oil and swirl it around to coat the bottom surface. When the oil is hot, add the garlic and celery and cook for 2 minutes, until the celery has begun to soften.
Season the broth. Add the chicken broth, fish sauce, soy sauce, and sugar, and stir.
Boil the soup. Add the rice and bring the soup to a boil. Lower the heat and simmer for 5 minutes.
Cook the fish balls. Add the fish balls and cook for 7 minutes.
Garnish and serve. Turn the heat off and ladle the soup into bowls. Top with cilantro and green onions and serve with ground white pepper.

Notes

Storage: Save the leftovers in an airtight storage container and refrigerate for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 468
Sugar: 3.1g
Sodium: 1096mg
Fat: 18.6g
Saturated Fat: 6.5g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 50.5g
Fiber: 0.8g
Protein: 23g
Cholesterol: 0mg

Find it online: https://pickledplum.com/thai-rice-soup/