Thai rice soup
Thai rice soup is called Khao Tom in Thai.
Literally, means Khao Tum boiled rice, Khao means rice and Tom mean to boil.
Thai rice soup is one of the few dishes there are considered breakfast only dishes. In Thailand, you can pretty much eat the same dishes for all meals, whatever it is breakfast, lunch or dinner
Thai rice soup is probably not the first thing you think about when you think about what you want for breakfast.
I have grown very fond of starting the day with a bowl of soup, it makes me feel full in a nice way for a long time.
Normally I make a big bowl of soup, so I have enough so I can eat it for 2 or 3 days. The best way to keep it is to make it into portions and keep them in the refrigerator.
Then only heat the portion you want to eat. If you heat the soup to many times the rice get soft.
You can use all kind of meat both minced or chopped into small pieces when you make Thai rice soup. For this recipe I have used chicken breast chopped into small pieces.
Normally Khao Tum is made with white rice. But I use brown rice I soak overnight (7 hours) it should start the fermentation and then the rice should be more healthy, but that is another story.
You can also put in more vegetable of your liking I normally do but have not put in any extras for this version, as I wanted to keep it as originally as possible.
Thai rice soup
Ingredients
- 250 ml Brown or white rice I choose brown rice for health.
- 400 grams Chicken breast
- 80 grams Ginger
- 5 stems Coriander
- 4 stems Spring onion
- 20 clove garlic
- 1 tbsp Whole peppercorns
- 1 tbsp Black pepper
- 2 tsp Sugar
- 2 tsp Salt
- 2 tbsp Cooking oil
- 2 litrs Soup stock
