Khao Tom
A comforting Thai rice soup with tender pork, topped with crispy shallots, fresh herbs, and a fried egg. Quick to make and full of flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 28g
Ingredients
- 2 cups cooked jasmine rice
- ½ pound pork (thinly sliced)
- 4 cups chicken broth
- ¼ cup fried shallots
- 2 large eggs
- ¼ cup fresh cilantro
Instructions
- 1
In a pot, bring 4 cups chicken broth to a boil over high heat. Add 2 cups cooked rice and 0.5 pound sliced pork; reduce heat to medium and simmer until pork is cooked through, about 5 minutes.
- 2
While soup simmers, heat a small skillet over medium heat and fry 2 eggs until whites are set but yolks are still runny, about 3 minutes.
- 3
Ladle soup into bowls. Top each with a fried egg, 0.25 cup fried shallots, and 0.25 cup chopped cilantro. Serve hot with cucumber slices and extra herbs if desired.
- 4
Season with salt and pepper to taste. For extra flavor, add a splash of fish sauce or a squeeze of lime if you have them.
Tools you’ll need
- large pot
- small skillet
- ladle
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