Khao Tom with Pork
A comforting Thai rice soup with seasoned ground pork, ginger, and garlic served in a savory broth. Perfect for breakfast or a light meal, topped with crispy fried shallots and fresh herbs.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 1.5 cups cooked jasmine rice
- ½ lb ground pork
- 4 cups chicken stock
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1.5 tablespoons fish sauce
- ½ teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 medium shallots, thinly sliced
- ¼ cup cilantro leaves
- ¼ cup Thai basil leaves
- 1 whole lime
Instructions
- 1
Heat 1 tablespoon vegetable oil in a small skillet over medium heat and fry the sliced shallots until golden and crispy, about 5 minutes. Drain on paper towels and set aside.
- 2
Bring chicken stock to a boil in a large pot over medium-high heat.
- 3
Add minced ginger and garlic to the boiling stock and simmer for 1 minute until fragrant.
- 4
Break up the ground pork into small pieces and add directly to the stock, stirring frequently. Cook for 5-7 minutes until pork is fully cooked and no longer pink.
- 5
Add the cooked jasmine rice to the pot and stir to combine. Simmer for 2-3 minutes.
- 6
Season with fish sauce and white pepper. Taste and adjust seasoning as needed.
- 7
Ladle khao tom into bowls and top with crispy fried shallots, fresh cilantro, and Thai basil.
- 8
Serve immediately with lime wedges on the side for squeezing over the top.
Tools you’ll need
- 8-inch skillet
- large pot (3-quart)
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- ladle
- paper towels
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