Khao Tom (Thai Rice Soup)

Serves 4


  • Coconut oil
  • 3 cups thinly sliced shallots
  • 8 garlic cloves, thinly sliced
  • 2 stalks lemon grass, trimmed and smashed
  • 2 tablespoons finely grated ginger
  • 10 cups chicken broth
  • 3 cups cooked and cooled jasmine rice
  • 1 pound ground pork or chicken
  • 4 tablespoons fish sauce
  • 3 tablespoons chili-garlic sauce
  • 1 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • Hard-cooked eggs and fried shallots for garnish


Heat coconut oil in a large stockpot and sauté shallots until browned.

Add garlic, lemon grass, ginger, broth and rice and bring to a gentle boil. Reduce heat and simmer 15 minutes, uncovered. Remove and discard lemon grass.

While simmering, combine meat, fish sauce and chili-garlic sauce and form into meatballs. Gently add to stockpot with cilantro and lime juice and simmer until cooked through.  

Garnish with fried shallots and hard-cooked eggs.


Recipe from Central Market Poulsbo - Culinary Resource Center
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