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.
Ingredients
Rice porridge
- 120 gjasmine rice
- 1.2 litreswater
- 2 cloves, lightly crushedgarlic
- 20 g, juliennedginger
- 1 tbspfish sauce
- 1/4 tspwhite pepper
Seasoned pork
- 180 glean minced pork
- 1 clove, finely mincedgarlic
- 10 g, finely mincedginger
- 2 tspfish sauce
- 1 tspsesame oil
- 1/8 tspwhite pepper
To finish
- 2, thinly slicedspring onions
- 10 gcoriander leaves
- 10 gcrispy shallots
- 1, cut into wedgeslime
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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