Khao Tom Jay

Khao Tom is Thailand's quintessential comfort breakfast — a gentle, fragrant rice porridge eaten across the country from street stalls to hospital cafeterias. This Jay (Buddhist vegetarian) version uses dried tofu skin and Chinese celery for texture and uses no garlic or onion, relying instead on galangal and ginger for warmth. It is nourishing, clean, and deeply soothing.

Serves: 4

Ingredients

• 300g (1½ cups) jasmine rice, rinsed
• 1.8 litres (7½ cups) water or light vegetable stock
• 30g (1 oz) dried tofu skin (yuba), soaked in warm water 20 minutes, cut into strips
• 3cm (1-inch) piece fresh galangal, sliced thin
• 3cm (1-inch) piece fresh ginger, sliced thin
• 2 stalks lemongrass, bruised
• 2 tbsp (30ml) light soy sauce
• 1 tsp white pepper
• 1 tsp sesame oil

Garnish

• 4 tbsp fried shallots (see Cook's Notes)
• Small bunch Chinese celery (or regular celery leaves), roughly chopped
• 2 spring onions, sliced (optional for non-strict jay)
• Fresh coriander leaves
• Sliced red chilli
• White pepper, extra

Instructions

1. Combine rice, water or stock, galangal, ginger, and lemongrass in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
2. Cook uncovered for 30-35 minutes, stirring occasionally to prevent the rice from sticking to the bottom, until the rice has fully broken down into a thick, porridge-like consistency.
3. Add tofu skin strips, soy sauce, and white pepper. Stir and cook for a further 5 minutes until tofu skin is tender.
4. Remove and discard galangal, ginger slices, and lemongrass stalks. Stir in sesame oil.
5. Ladle into deep bowls. Garnish each with fried shallots, Chinese celery, coriander, sliced chilli, and a final pinch of white pepper.

Cook's Notes: For fried shallots, slice shallots thin and fry in 2cm / 1 inch of neutral oil at 160°C / 320°F for 4-5 minutes until golden. Drain on paper towels — they crisp as they cool. Strict Buddhist jay omits spring onions; include them if preferred.