Recipe courtesy of David Rosengarten

Khao Tom (Thai Rice Soup)

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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6 cups pork or chicken stock

1 tablespoon minced fresh gingerroot

2 large shallots, minced and crushed

1 stalk lemon grass, cut into 2-inch pieces

3/4 cup rice

1/2 pound minced ground pork

2 tablespoons Thai fish sauce

For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste


  1. In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.
  2. Drink: Tea