~Rice Soup, Kao TomRecipe~
December 5, 2010 by
Rice Soup for breakfast
My grandmother loved rice soup for breakfast. And I can recall a memory– I often joined her savoring this soul food before our day began. To this day when I visit Thailand, in my village, I still love having this rice soup but instead of our kitchen, I join local at the breakfast stall.
Rice Soup for Breakfast
I like rice soup in another occasion too, in the winter for lunch or dinner, as it is a real comfort food for every occasion and nothing is as good and satisfying as rice soup on a cold day and when one’s body needs gentle food. Just like American enjoys the chicken noodle soup.
Kao Tom, Thai Rice Soup for Breakfast
It is easy to make with either from scratch or use leftover rice. But when one hasan extra time, I would recommend to make the rice soup from scratch, please follow the recipe below to make rice porridge. It has a nice softer texture. I never think rice soup as a pot luck dish, however my student once told me that she brought to her officepotluck party and it was a hit.
Thai Rice Soup with Chicken & Egg
KaoTom Gai Sai Kai
Serves: 1 about 2 cups
Cooking Time: 5to 8 minutes
Heat canola oil in a medium size pot on medium-high heat and stir in garlic. Stir constantly and when garlic is yellow, remove a half portion of fried garlic for garnish. Stir in chicken and cook with remaining oil and garlic, then season with salt and soy sauce. Pour in chicken broth and jasmine rice and let it cook on medium-high heat for 3 to 5 minutes.
When it reaches the desire texture of soup or porridge like, it is cooked and almost ready to serve. On high heat, crack the egg open and drop in the center of rice soup. You may stir or poach the egg in the hot rice soup; it can take from 30 seconds or 1 minute depending on your preference to cook the egg.
Pour the hot rice soup in a bowl and top with fried garlic, ginger, green onion, cilantro and white pepper powder.
© PraneeKhruasanitHalvorsen
Rice Soup, Kao Tom ideally taste best when made from rice porridge specially prepare for rice soup. For this recipe you may use cold leftover rice or cooked warm rice but the texture will be different. Below is how to make rice porridge for a rice soup. The amount is enough to make 4 rice soups from the recipe above.
KaoTom Buey
Plain Rice Porridge
Yield: 4 cups
Cooking Time: 20 minutes
1 cup jasmine riceBring jasmine rice and 2 cups water to a boil on high heat, and stir often while cooking for 5 minutes. Add4 cups water and bring to a boil and let it cook on medium heat for 15 more minute. Then cook until it yields 4 cups.
© 2010PraneeKhruasanitHalvorsen I Love Thai cooking Praneeteaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .Posted in Pranee's Culinary Tales, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Soup Recipe, Thai Vegetarian Recipe | Tagged phu*ket Cuisine, Recipes, Soup, Thai Egg Recipe, Thai Foods | 8 Comments
8 Responses
on December 5, 2010 at 7:40 pm | Reply Tweets that mention Rice Soup, Kao Tom Recipe « Pranee's Thai Kitchen -- Topsy.com
[…] This post was mentioned on Twitter by Jill Conner and Pranee Halvorsen, Pranee Halvorsen. Pranee Halvorsen said: What is for breakfast tomorrow? Rice Soup, Kao Tom Recipe: http://t.co/cfxvytz […]
on December 5, 2010 at 8:35 pm | Reply Kathy Gehrt
This soup sounds delicious. I am hoping to try it very soon.
Thanks for sharing.on February 22, 2012 at 10:58 pm | Reply ~Rice Porridge Recipe~ « Pranee's Thai Kitchen
[…] I know three ways to enjoy rice porridge. The first one is as a rice soup base which can then be made into Kao Tom Gai […]
on May 6, 2012 at 9:45 pm | Reply Jennifer Mccabe
This is my favorite thing for breakfast, when I was in Thailand to visit my mom’s family I ate this almost every day. I also eat this when I have a cold .
on May 6, 2012 at 11:03 pm | Reply ilovethaicooking
Yes, I love the simplicity as well. Just like chicken noodle soup.
on November 25, 2012 at 4:23 am | Reply andrew
I just made this recipe verbatim, except I added a splash of fish-sauce, and a teaspoon of sugar. It was excellent and so similar to the rice soup I used to eat in Thaildn. Love it!
on November 25, 2012 at 12:17 pm | Reply ilovethaicooking
Thank you for your comment on the recipe. I like to add fish sauce to mine as well.
on December 21, 2015 at 12:03 pm | Reply ~Thai Ingredients with a New Twist~ | Pranee's Thai Kitchen
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