andrejthechef
ThailandSoupBreakfastDairy-free

Khao Tom Moo

Khao tom moo: Thai rice soup with clear peppery broth, whole rice grains, minced pork, cilantro, scallion and crisp fried garlic. A quick, light breakfast.

prep
15 min
cook
25 min
total
40 min
serves
4
level
easy
A white bowl of clear rice soup with whole rice grains, lumps of minced pork, cilantro, scallion and golden fried garlic

Khao tom is a Thai rice soup, and unlike jok the grains stay separate and whole, floating in a clear, savory broth. With ground pork it becomes khao tom moo, a light, quick breakfast that is also eaten late at night. You season it at the table with fish sauce, white pepper and chilies in fish sauce (prik nam pla).

It is fast because it starts with cooked rice, which is why leftover jasmine rice is ideal. Simmer it in the broth only long enough to plump the grains, about 5 minutes. The pork is seasoned and dropped into the broth in small pieces, and the fried garlic, which you make first, adds the aroma and crunch that finish the bowl.

Khao Tom Moo is one of the best breakfasts from around the world.

method

  1. Make the fried garlic: put the 4 minced garlic cloves and the oil in a small pan over medium-low heat. Cook for 3 to 4 minutes, stirring, until pale golden. Lift the garlic out with a slotted spoon onto paper towels (it keeps cooking and darkens) and save the oil for another use.

  2. Mix the pork with the 1 clove of garlic, cilantro stems, white pepper, cornstarch and 2 teaspoons of the fish sauce. Knead for 1 to 2 minutes until sticky.

  3. Bring the stock to a gentle simmer in a medium pot. Pinch off bits of pork about the size of a small walnut and drop them in. Simmer for 4 to 5 minutes until firm and cooked through, skimming any foam.

  4. Add the cooked rice to the broth, breaking up any clumps, and simmer for 5 minutes, until the grains are plump and soft but still whole. Season with the remaining fish sauce, white pepper and a pinch of salt if needed.

  5. Ladle the soup into four bowls, making sure each gets some pork. Top with the scallion, cilantro and fried garlic and a grind of white pepper. Serve with fish sauce and sliced chilies in fish sauce on the side.

chef's tips

  • Do not simmer the rice for long or the grains will break down into jok. Add it last and serve right away.
  • The stock matters since there is little else: use homemade or a good low-sodium stock and season gradually.
  • The fried garlic keeps in an airtight container for several days. Make extra for noodle soups and eggs.
  • No cooked rice? Cook 150 g of jasmine rice in the stock for 15 to 20 minutes, then add the pork.