Khao tom

Khao tom is a Thai rice porridge, cooked with rice simmered in stock until the grains break down into a thick, soft soup. It is eaten at all hours, most often for breakfast or as a light meal when someone is unwell.

What it really is

Khao tom is rice cooked in a large volume of water or stock until the grains soften and thicken the liquid. The base is plain: jasmine rice and broth or water, sometimes with a little garlic and fish sauce in the pot. Cooks finish each bowl separately with the protein and the garnishes, which is why the porridge itself stays mild.

It is closer to a rice congee than to a Thai soup with noodles or rice cooked separately. Its defining feature is that the rice is cooked into the liquid, not added to it at the end. Plain rice soup with rice added to hot broth is not khao tom.

How it's served

• Served hot in a bowl for breakfast, often with a plate of condiments on the side.
• Garnished with shredded chicken, minced pork, pork liver, or fish, depending on the version.
• Topped with fried garlic, spring onion, coriander, and white pepper.
• Seasoned at the table with fish sauce, sliced chilli, and lime or lime juice.

How to write it on the menu

• Name the key ingredients, for example: Khao tom with chicken, ginger and fried garlic.
• Flag fish sauce in the broth and any fish or shellfish garnish under FISH or CRUSTACEANS.
• State the protein choice, such as pork, chicken, or fish, as variants differ.
• Note that the rice is cooked into the broth and the porridge is soft, not a dry rice dish.