Khao Tom Moo (Rice Soup with Pork)

    30 mins

    A classic breakfast for Thai people. It's great because it is warm, mild and filling, without being too heavy.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 4 

    • 1 litre pork or chicken stock or water
    • 2 cups cooked jasmine rice
    • 150g ground pork
    • 1 teaspoon galangal powder
    • 1/4 teaspoon ground white pepper
    • salt or fish sauce to taste
    • 1/4 cup fried garlic in oil
    • 1/4 cup pickled jalapenos in vinegar
    • 1/4 cup green onions, thinly sliced
    • 1/4 cup coriander sprigs, chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a largish pot heat up the stock or water to a simmer. Add the pork in little tiny bits, like miniature dumplings. Simmer until cooked through.
    2. Add the galangal powder, white pepper and rice. Bring to a simmer again and let simmer for 5-15 minutes, depending on how thick you like your soup (the rice will expand as it simmers.)
    3. Season with salt or fish sauce to taste. You might not need any, depending on how salty your stock was.
    4. Serve in deep bowls. Let the guests add fried garlic, pickled jalapenos, green onions and coriander to their taste.

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    Reviews in English (2)


    Love the recipe, taste just like I remember from the stalls in Thailand! But skipped the jalapeno and used fresh ginger instead of powder.  -  10 Jul 2016


    Simple and delicious!  -  09 Dec 2014