Khao Tom

Delicious Thai breakfast rice soup. I do not have a sweet tooth so this is my kind of breakfast. What better than to start the day with the goodness of garlic & ginger? This dish brings me back to the country of my birth & is truly a comforting meal to me.

2 Servings

Ingredients:

1 clove of garlic, finely sliced

1 clove of garlic, finely chopped

300gr chicken, finely diced (pork, prawns are used as well, or tofu for the vegan version)

1 heaped tsp of finely grated ginger

4 tbsp soy sauce

750ml chicken stock (or vegetable stock if using prawns or tofu)

500gr cooked rice

2 eggs

6 stalks of coriander, finely chopped

1 spring onion, finely chopped

1 lime

Instructions:

Heat 2 tbsp oil in a pot on high heat & add the sliced garlic. Stir constantly until they are golden then remove & set aside.

Add the chopped garlic to the pot & fry until golden.

Add the chicken (or other meat/prawns) & fry until cooked. Add the ginger, soy sauce & stock, followed by the rice.

Bring to a boil & simmer on medium heat for 5 minutes.

Add 2 eggs & use a chopstick or butter knife to gently mix them in with slow, swirling movements. After 1 minute the eggs should be cooked.

Serve in a bowl topped with coriander, the sliced garlic, spring onions & a squeeze of lime.