Khao tom gai is a traditional Thai chicken and rice soup with a light, savory broth. This version is easy to make in one pot, healthy, and ready in 30 minutes!
🤔 What is khao tom?
Khao tom is a Thai breakfast rice soup made by simmering jasmine rice in water or broth with garlic, ginger, and seasonings. It often includes pork, shrimp, or chicken and is topped with fresh herbs.
🍚 Ingredient tips & substitutes
Tip: Swap water with homemade chicken stock for a big flavor boost!
- Water Used as the broth base for this rice and chicken soup.
- Chicken breast You can also use pork or chicken meatballs or tofu.
- Cilantro root Traditional in Thai soups. If you can’t find it, use cilantro stems instead.
- Chicken bouillon cube
- Light soy sauce
- White pepper
- Garlic
- Cooked jasmine rice This recipe is great for using up leftover rice.
- Thinly sliced ginger Optional topping.
- Green onions Optional topping.
- Fried shallots Optional topping.
- Fried garlic Optional topping.
You’ll love making this khao tom recipe on a cold winter’s morning. Use leftover rice from the day before! If you try it, leave a star rating and let me know how it turned out!
Khao Tom Gai Recipe (Thai Chicken and Rice Soup)
Equipment
- Cutting board and sharp knife
- Measuring spoons and cups
- Medium soup pot
- Ladle
Ingredients
- 4 cups water
- 1 large chicken breast
- 1 chicken bouillon cube
- ½ tbsp light soy sauce
- 2 cilantro root
- 2 cloves garlic minced
- ½ tsp white pepper powder
- 2 cups jasmine rice cooked and chilled
Optional toppings
- ginger thinly sliced, to taste
- green onions finely chopped, to taste
- fried garlic to taste
- fried shallots to taste
Instructions
- Bring water to a boil in a pot over medium heat.
- Add chicken breast, cilantro root, garlic, white pepper powder, soy sauce, and bouillon cube. Close the lid and simmer for 15 minutes, or until the chicken is cooked through.
- Turn off the heat. Remove the chicken from the pot and shred it into tiny pieces.
- Bring the soup back to a boil over medium heat. Stir in cooked jasmine rice and let it simmer for 2 more minutes. Turn off the heat.
- Ladle the soup into bowls and top with the shredded chicken. Add optional toppings like ginger, green onions, fried garlic, or fried shallots as desired.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍲 How to make chicken and rice soup
- Bring water to a boil in a medium pot over medium heat.
- Add the chicken breast, cilantro root, garlic cloves, white pepper powder, soy sauce, and bouillon cube. Simmer for about 15 minutes with the lid closed, or until the chicken is fully cooked.
- Turn off the heat, then remove the cooked chicken from the pot and shred it into thin pieces. Set aside.
- Bring the soup to a boil over medium heat. Stir in the cooked jasmine rice and let it simmer for 2 more minutes, then turn off the heat.
- Ladle into bowls and top with the shredded chicken. Add ginger, green onions, fried garlic, or fried shallots as desired. Enjoy!
❓ Frequently asked questions
How to store leftovers?
Let the soup cool, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave. You can freeze it for up to 1 month. It’ll still taste great, just a bit more porridge-like.
Is this recipe healthy?
Chicken and rice soup is a healthy option because it’s made with a light broth, lean protein, and easy-to-digest rice. It’s low in fat and easy to customize with vegetables.
