Khao Tom Moo

Khao Tom Moo is a soothing Thai rice porridge with a clear, savory broth, tender bites of pork, and the fragrance of ginger and garlic. This beginner-friendly version stays light and low in fat while still tasting deeply comforting, especially with crunchy shallots and a squeeze of lime at the end.

Nutrition · per serving

316kcal

18.7gProtein

36.5gCarbs

9gFat

1.4gFiber

2 servings

Ingredients

16 items

Rice porridge

jasmine rice120 g

water1.2 litres

garlic2 cloves, lightly crushed

ginger20 g, julienned

fish sauce1 tbsp

white pepper1/4 tsp

Seasoned pork

lean minced pork180 g

garlic1 clove, finely minced

ginger10 g, finely minced

fish sauce2 tsp

sesame oil1 tsp

white pepper1/8 tsp

To finish

spring onions2, thinly sliced

coriander leaves10 g

crispy shallots10 g

lime1, cut into wedges

Tips

•For a lighter, more traditional breakfast-style texture, keep the porridge brothy rather than thick like congee.
•If you want the pork especially tender, mix it for 30-45 seconds until slightly sticky before adding it to the soup.
•A few drops of extra fish sauce at the table are common, but add carefully because the broth is already seasoned.
•To keep this version lowfat, use lean pork mince and measure the crispy shallots rather than scattering freely.

Steps

1
Rinse the jasmine rice under cold water 2-3 times until the water is less cloudy. Put it in a pot with the water, lightly crushed garlic, julienned ginger, fish sauce, and white pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
120 g jasmine rice1.2 litres water2 cloves, lightly crushed garlic20 g, julienned ginger1 tbsp fish sauce1/4 tsp white pepper
2
While the rice starts cooking, mix the lean minced pork with the finely minced garlic, finely minced ginger, fish sauce, sesame oil, and white pepper. Stir just until combined so the pork stays tender.
180 g lean minced pork1 clove, finely minced garlic10 g, finely minced ginger2 tsp fish sauce1 tsp sesame oil1/8 tsp white pepper
3
Simmer the rice for 15-18 minutes, stirring occasionally and scraping the bottom so it does not catch. The grains should swell and begin to break down into a light porridge; add a splash of extra hot water only if it becomes thicker than you like.
4
Pinch off small pieces of the seasoned pork and drop them into the simmering porridge. Stir gently to separate them. Simmer for 4-5 minutes until the pork is fully cooked and no longer pink. Taste the broth and adjust with a little more fish sauce if needed.
180 g lean minced pork
5
Turn off the heat and let the khao tom sit for 2 minutes; this helps the rice relax and the broth settle into a silky texture.
6
Ladle into bowls and top with spring onions, coriander leaves, and crispy shallots. Serve immediately with lime wedges for squeezing over at the table.
2, thinly sliced spring onions10 g coriander leaves10 g crispy shallots1, cut into wedges lime

Origin & History

Khao tom is a classic Thai rice soup commonly eaten for breakfast or as a light late-night meal. Unlike thicker Chinese-style congee, it is usually looser and brothier, with simple aromatics and a modest topping of meat, herbs, and fried garnishes. Pork is one of the most popular everyday versions sold at home kitchens and street stalls alike.

thai rice-porridge pork lowfat beginner breakfast soup

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Khao Tom Moo

Steps

Rinse the jasmine rice under cold water 2-3 times until the water is less cloudy. Put it in a pot with the water, lightly crushed garlic, julienned ginger, fish sauce, and white pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

120 g jasmine rice1.2 litres water2 cloves, lightly crushed garlic20 g, julienned ginger1 tbsp fish sauce1/4 tsp white pepper

While the rice starts cooking, mix the lean minced pork with the finely minced garlic, finely minced ginger, fish sauce, sesame oil, and white pepper. Stir just until combined so the pork stays tender.

180 g lean minced pork1 clove, finely minced garlic10 g, finely minced ginger2 tsp fish sauce1 tsp sesame oil1/8 tsp white pepper

Simmer the rice for 15-18 minutes, stirring occasionally and scraping the bottom so it does not catch. The grains should swell and begin to break down into a light porridge; add a splash of extra hot water only if it becomes thicker than you like.

Pinch off small pieces of the seasoned pork and drop them into the simmering porridge. Stir gently to separate them. Simmer for 4-5 minutes until the pork is fully cooked and no longer pink. Taste the broth and adjust with a little more fish sauce if needed.

180 g lean minced pork

Turn off the heat and let the khao tom sit for 2 minutes; this helps the rice relax and the broth settle into a silky texture.

Ladle into bowls and top with spring onions, coriander leaves, and crispy shallots. Serve immediately with lime wedges for squeezing over at the table.

2, thinly sliced spring onions10 g coriander leaves10 g crispy shallots1, cut into wedges lime

Origin & History