Khao Tom (ข้าวต้ม)

Khao Tom is Thailand's ultimate comfort food and late-night staple, served from midnight carts in Bangkok as readily as it appears on breakfast tables across the country. Unlike the thick Chinese congee it resembles, Thai rice porridge is intentionally loose and brothy, flavoured with a delicate chicken stock and crowned with crisp garnishes.

Serves: 4

Ingredients

• 200g (1 cup) jasmine rice, rinsed
• 1.5 litres (6 cups) good chicken stock
• 200g (7 oz) minced (ground) pork or chicken
• 3 cloves garlic, minced
• 1 tbsp (15ml) fish sauce
• 1 tsp (5ml) light soy sauce
• 1 tsp (3g) white pepper
• 2 tbsp (30ml) vegetable oil
• 3 spring onions (scallions), thinly sliced
• 2cm (1 in) fresh ginger, julienned
• Fresh coriander (cilantro) leaves to serve
• Fried garlic or shallots to serve (optional)

Instructions

1. Bring the stock to a boil in a large pot. Add the rinsed rice and stir well. Reduce heat to medium and cook 20 minutes, stirring occasionally, until the rice has broken down and the soup is thick but still pourable. Add more stock or water if needed.
2. Meanwhile, mix the minced meat with half the garlic, half the white pepper, and a pinch of salt. Roll into small marble-sized balls (about 2cm/0.75 in).
3. Drop the meatballs into the simmering porridge. Cook 5–6 minutes until they float and are cooked through.
4. Season the porridge with fish sauce and soy sauce. Taste — it should be savoury and subtly peppery.
5. Heat oil in a small pan over medium-high heat. Fry the remaining garlic until golden, 1–2 minutes, and drizzle over the bowls.
6. Ladle into deep bowls and top with spring onions, ginger, coriander, and a sprinkle of white pepper.

Cook's Notes: Khao Tom is traditionally made with leftover rice, which cooks much faster (8–10 minutes). For a low-sodium version, use unsalted homemade stock and reduce the fish sauce to 1 tsp. A soft-boiled egg alongside is classic.