Rice Soup for Breakfast
December 5, 2010 5:47 pm
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 has an 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 office potluck party and it was a hit.
Thai Rice Soup with Chicken & Egg
Kao Tom Gai Sai Kai
Serves: 1 about 2 cups
Cooking Time: 5 to 8 minutes
1 ½ tablespoons canola oil 1 tablespoon minced garlic, about from 3 cloves ¼ cup ground chicken or pork (from chicken thigh or breast) ½ teaspoon salt 2 teaspoons soy sauce 1 ½ cups chicken broth 1 cup steamed jasmine rice or rice porridge (see note) 1 egg 1 tablespoon thinly shredded fresh ginger 1 green onion, thinly sliced 1 tablespoon coarsely chopped cilantro A dash white pepper powderHeat 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.
© Pranee Khruasanit Halvorsen
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.
Kao Tom 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. Add 4 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.
Thai Rice
Posted by iLoveThaiCooking & Pranee's Thai Kitchen
Categories: Pranee's Culinary Tales, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Soup Recipe, Thai Vegetarian Recipe
Tags: Phuket Cuisine, Recipes, Soup, Thai Egg Recipe, Thai Foods
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[…] 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 […]
By Tweets that mention Rice Soup, Kao Tom Recipe « Pranee's Thai Kitchen -- Topsy.com on December 5, 2010 at 7:40 pm
This soup sounds delicious. I am hoping to try it very soon.
Thanks for sharing.
By Kathy Gehrt on December 5, 2010 at 8:35 pm
[…] 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 […]
By ~Rice Porridge Recipe~ « Pranee's Thai Kitchen on February 22, 2012 at 10:58 pm
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 .
By Jennifer Mccabe on May 6, 2012 at 9:45 pm
Yes, I love the simplicity as well. Just like chicken noodle soup.
By ilovethaicooking on May 6, 2012 at 11:03 pm
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!
By andrew on November 25, 2012 at 4:23 am
Thank you for your comment on the recipe. I like to add fish sauce to mine as well.
By ilovethaicooking on November 25, 2012 at 12:17 pm
[…] Rice Soup : praneesthaikitchen.com […]
By ~Thai Ingredients with a New Twist~ | Pranee's Thai Kitchen on December 21, 2015 at 12:03 pm