Khao Dom Pla (Rice soup with fish)

    30 mins

    This is my favourite breakfast. It is easy to prepare, uses up cooked rice from the day before and is light if your stomach cannot handle anything fried in the morning. Also very good for anyone suffering from a night of drinking.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 400g lean white fish, such as snapper cut into slices
    • 2 cups cooked rice
    • 1 litre chicken stock
    • 2 stalks gailon, cut up
    • 10 each cherry tomatoes
    • 5 stems pak chi farang, or saw tooth cilantro
    • 2 stalks green onion, sliced
    • to taste sea salt
    • As condiment chillies in vinegar
    • As condiment Thai dry roasted chillies
    • As condiment fish sauce
    • As condiment fried crispy garlic in oil

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

    1. Heat the chicken stock and add the fish, rice, gailon and tomatoes. Simmer until the fish is cooked. Add more stock if it is too thick. Add the pak chi farang, green onion and season with salt.
    2. Divide into 4 bowls and serve. Have the condiments ready for your guests to adjust their own soup to suit their taste.

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