Khao Tom (Thai Rice Soup)

Ingredients

• •3 cups cooked jasmine rice
• •6 cups chicken or pork broth
• •300g (about 10 oz) ground pork or ground chicken
• •1-inch piece fresh ginger, peeled and thinly sliced
• •4 garlic cloves, minced
• •3 tablespoons fish sauce
• •1 tablespoon soy sauce
• •1/2 teaspoon white pepper
• •1 teaspoon sesame oil
• •4 stalks green onions, thinly sliced
• •1/4 cup fresh cilantro, roughly chopped
• •2 tablespoons fresh ginger, julienned (for garnish)
• •4 eggs (optional, soft-poached)
• •1 lime lime wedges, for serving

Directions

1. 1Bring the broth to a gentle boil in a large pot over medium-high heat. Add the sliced ginger and minced garlic and simmer for 5 minutes to infuse the broth.
2. 2Season the ground pork or chicken with a pinch of white pepper and 1 tablespoon of the fish sauce. Use wet hands or two spoons to drop small, loose meatball portions directly into the simmering broth.
3. 3Cook the meat for 4–5 minutes, stirring gently to break it into bite-sized pieces, until fully cooked through.
4. 4Add the cooked jasmine rice to the pot and stir well. Reduce heat to medium and simmer for 5–7 minutes until the rice softens and begins to slightly thicken the broth.
5. 5Season the soup with the remaining 2 tablespoons of fish sauce, soy sauce, and sesame oil. Taste and adjust seasoning as needed.
6. 6If adding eggs, crack them gently into the simmering soup one at a time, cover, and poach for 3–4 minutes until whites are set but yolks are still soft.
7. 7Ladle into bowls and top generously with sliced green onions, fresh cilantro, and julienned ginger. Serve with lime wedges and extra fish sauce on the side.

💡 Fish sauce is widely available in the Asian food aisle of most Canadian grocery stores (look for Tiparos or Thai Kitchen brands). If unavailable, substitute 2 tablespoons soy sauce plus 1 teaspoon Worcestershire sauce. Jasmine rice can be swapped for any long-grain white rice. For a shortcut, use a rotisserie chicken — shred the meat and add it in step 3.

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