Thai Breakfast Rice Soup Recipe “Kao Tom”

I showcase jasmine rice absorbing a rich savory broth with tender protein in a simple Thai Rice Soup that beckons you to read on.

I always turn to Kao Tom when mornings are messy and I still want something simple but not boring. This Thai Congee Recipe somehow feels lighter than it sounds, more of a clear soup where jasmine rice soaks up every bit of the savoury broth.

Tucked with shrimp it wakes the mouth in the best way, a little sweet and briny. It’s the kind of Breakfast Broth that quiets a noisy stomach and makes late nights feel forgivable.

I don’t fuss, I let the flavours do the talking, and somehow that makes this dish feel honest and worth the few minutes it takes.

Ingredients

• Soft white rice gives carbs and comfort it fills you up without strong flavors.
• Rich savory liquid adds collagen and depth makes the soup warming and hearty.
• Lean protein quick cooking boosts satiety and adds a sweet sea flavor with shrimp.
• Pungent garlic gives warmth and savory depth many say it helps immunity a bit.
• Fermented fish sauce brings umami and salt it makes the broth deeply savory.
• Bright lime adds sour zing and vitamin C wakes up the bowl and balances flavors.
• Herby cilantro adds fresh green brightness and a light citrusy aftertaste.
• Crunchy fried garlic or shallots give texture and roasted flavor they also add salt.

Ingredient Quantities

• 1 cup cooked jasmine rice or about 1/3 cup uncooked jasmine rice
• 6 to 8 cups chicken stock or pork stock
• 8 ounces raw shrimp peeled and deveined (or 8 ounces sliced chicken breast or 8 ounces ground pork)
• 3 cloves garlic
• 2 small shallots
• 2 scallions
• 1 inch piece fresh ginger optional
• 2 tablespoons fish sauce (nam pla)
• 1 teaspoon granulated sugar or palm sugar
• 1/2 teaspoon ground white pepper plus extra for serving
• Salt as needed
• 1 egg optional
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fried garlic or fried shallots for garnish
• 1 lime for wedges to serve
• 2 fresh Thai bird chilies optional
• 1 tablespoon light soy sauce optional
• Vegetable oil for frying garnish optional

How to Make this

1. Prep everything first: peel and smash or finely chop 3 cloves garlic, thinly slice 2 small shallots, chop 2 scallions and 1/4 cup cilantro, slice 1 inch ginger if using, peel and devein 8 oz shrimp or slice 8 oz chicken or have 8 oz ground pork ready. Measure 1 cup cooked jasmine rice or rinse 1/3 cup uncooked rice.

2. If you want the crunchy garnish and have time, fry the garlic or shallots: heat about 1/4 cup vegetable oil in a small skillet over medium heat, fry thin slices until golden brown, remove to paper towel to drain. Save a tablespoon of the flavored oil for the soup if you want extra aroma.

3. In a medium pot heat 1 tbsp oil (or the reserved garlic oil) over medium, add half the chopped garlic, the shallots and ginger and sauté 1 to 2 minutes until fragrant but not browned.

4. Add 6 to 8 cups chicken or pork stock, bring to a boil then reduce to a simmer and let it bubble gently 8 to 12 minutes to let the aromatics flavor the broth. If you made broth ahead just bring it back to a boil.

5. Add the rice: if using uncooked jasmine rice (about 1/3 cup) add now and simmer 15 to 20 minutes until the rice is very soft and beginning to break down. If using 1 cup cooked rice, add it during the next step and simmer just 3 to 5 minutes to heat and let the rice absorb some broth.

6. Add your protein: raw shrimp take about 2 to 3 minutes until pink and curled, thinly sliced chicken about 3 to 5 minutes until cooked through, ground pork 5 to 7 minutes breaking it up as it cooks. Make sure everything is cooked before you season.

7. Season the soup: stir in 2 tablespoons fish sauce, 1 teaspoon granulated or palm sugar, 1/2 teaspoon ground white pepper and salt to taste; add 1 tablespoon light soy sauce if you like a bit more color or umami. Taste and adjust, white pepper is traditional so don’t skimp.

8. Egg optional: for an egg drop, beat one egg lightly and slowly drizzle into the gently simmering soup while stirring to make soft ribbons. Or crack an egg in and poach for a minute for a runny yolk. Cook until just set.

9. Finish and serve: stir in chopped scallions and cilantro off the heat, ladle into bowls and top with fried garlic or fried shallots, extra ground white pepper, lime wedges and sliced Thai bird chilies on the side. Tip: make broth, rice and protein the night before, then in the morning just reheat the broth, add rice and protein and you’re done in minutes.

Equipment Needed

1. Medium pot (4 to 6 qt) for the broth and simmering rice and protein
2. Small skillet for frying garlic or shallots and reserving flavored oil
3. Chef’s knife and cutting board for garlic, shallots, scallions, cilantro and ginger
4. Measuring cups and spoons for rice, stock and seasonings
5. Wooden spoon or heatproof spatula for stirring and egg ribbons
6. Slotted spoon or tongs to lift cooked shrimp/chicken and crisped garnish
7. Small bowl and fork for beating the egg or holding mise en place
8. Paper towels and a plate or wire rack to drain fried garlic/shallots
9. Ladle and soup bowls for serving

FAQ

Thai Breakfast Rice Soup Recipe “Kao Tom” Substitutions and Variations

• Shrimp (8 ounces): Extra firm tofu (about 8 ounces), pressed and cubed, is the best veg swap; firm white fish like cod or tilapia works too, add at the end so it just flakes; or use sliced chicken breast or ground pork, same amount, cook a bit longer. I usually grab tofu if i dont have shrimp.
• Fish sauce (2 tablespoons): Use 1 to 2 tablespoons light soy sauce plus 1 teaspoon lime juice for acidity, or 1 tablespoon soy sauce + 1 teaspoon anchovy paste for umami, or 2 tablespoons oyster sauce for a richer flavor. For vegetarian use tamari and a pinch of salt.
• Cooked jasmine rice (1 cup): Leftover cold rice reheats great in the broth; swap with cooked basmati or short grain rice though texture will change; or start with 1/3 cup uncooked rice and extra stock and simmer longer to make a looser congee style porridge.
• Fried garlic or fried shallots (garnish): Store bought fried shallots or crispy fried onions are a perfect shortcut; make quick garlic chips by thinly slicing garlic and pan crisping in hot oil; or use toasted peanuts or crushed crispy wonton strips for crunch if you dont have fried garlic.

Pro Tips

1) Use day old cooked jasmine if you can, it soaks up broth better and stays less gluey than fresh hot rice. If you only have uncooked, rinse it well and let it get very soft so the soup feels silky, not grainy.

2) Save and reuse a tablespoon of the oil from frying garlic or shallots to start your aromatics, it gives a deeper, roasted flavor without extra work. If you dont have time to fry, storebought fried garlic works fine, but still bloom some fresh garlic briefly so it smells lively.

3) Season slowly, taste often. Fish sauce, sugar and white pepper can sneak up on you so add in small amounts then adjust at the end, and always add lime and chilies right before eating so the brightness doesnt fade.

4) For the egg, drizzle beaten egg into a gentle swirl for soft ribbons or crack an egg in to poach if you want a runny yolk, but do it at the very end since the residual heat will keep cooking it and you dont want rubbery egg.