Thai Rice Soup With Pork (kao Tome) Recipe

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Thai Rice Soup with Pork (Kao Tome)

Vickie Parks


Despite the title, this dish is more of a porridge, and in Thailand it's more likely to be served as a breakfast dish. However, it's pretty versatile and can be served at lunch or dinner as a soup course. It has a delicate flavor base that gets a bit of a boost (and a splash of color) from the fresh ingredients such as cilantro, lime leaves, lemongrass and scallions.

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6 to 8


15 Min


1 Hr 45 Min


Stove Top


3 1/2
piece of fresh galangal or fresh ginger
2 stalk(s)
fresh lemongrass, green tops discarded, halved and chopped
10 c
low-sodium chicken stock
4 c
3 c
cooked jasmine rice
scallions (green onions), thinly sliced
1 lb
ground pork
1 Tbsp
fish sauce
1 Tbsp
dark soy sauce
4 clove
garlic, grated
thai bird chilies, minced
kaffir lime leaves, very thinly sliced
6 large
eggs, at room temperature
1 c
cilantro leaves and stems, coarsely chopped
lemon wedges, for garnish (optional)

Directions Step-By-Step

Peel and thinly slice 2 inches of the galangal (or ginger), reserving the remaining 1 1/2 inches for the pork mixture. Wrap the sliced galangal and lemongrass in a piece of cheesecloth and tie with kitchen twine. Combine the chicken stock, 4 cups water and the cheesecloth packet in a deep straight-sided skillet. Bring to a boil, lower the heat and simmer for 30 minutes. Add the cooked rice and simmer for 45 minutes to 1 hour, stirring occasionally, until the mixture becomes thick and slightly creamy.
While the rice is cooking, make the pork mixture. Peel and finely grate the remaining 1 1/2 inches of galangal. Combine the galangal, 4 of the sliced scallions, pork, fish sauce, soy sauce, garlic, chiles and kaffir lime leaves in a bowl. Using your hands, mix everything together until just combined. Set aside.
Remove the cheesecloth packet from the soup and discard. Using a tablespoon as a measurement, drop rounds of the pork mixture into the simmering soup. Simmer the meatballs for 2 minutes.
Crack the eggs into small individual bowls. Using the back of a ladle, make 6 small wells in the soup and slide 1 egg into each well. Cover skillet with a lid and gently simmer the eggs until the whites are just set and the yolks are still runny, for 4 to 6 minutes.
To serve, ladle the soup into individual bowls, making sure each bowl gets 1 poached egg. Top each serving with remaining 2 sliced scallions and chopped cilantro. Served immediately with a lime wedge.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: Thai
Hashtag: #SE Asia