Khao Tom (Thai rice soup)

In Thailand, soup is a staple breakfast item. It is served from street vendors and made from leftover ingredients from last night’s dinner.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 3


Chicken stock

2 cups (500 mL)


1 cup (250 mL)

Minced Ginger

2 tsp (10 mL)

Shallot, minced


Piece of lemongrass, whole*

1-2 in (5 cm)

Thinly sliced carrot

½ cup (125 mL)

Cooked rice

1 cup (250 mL) 

Diced, cooked pork or chicken

½ cup (125 mL) 

Fish sauce

1 tsp (5 mL)

Fresh cilantro, finely diced

1 tsp (5 mL) 

Green onion, sliced

*use the juice of ½ a lemon if you can’t find lemongrass


  1. In a medium pot bring the stock and water to a boil. Reduce heat to medium. Add the ginger, shallot, lemon grass and carrot. Simmer for 10 minutes.
  2. Add the rice, pork or chicken and fish sauce. Simmer for 10 minutes. Remove and discard the lemon grass.
  3. Add the cilantro and green onions and serve immediately.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.

Nutrition Information per 1 cup (250 mL): 

Calories: 153 kcal

Protein: 11 g

Fat: 3 g

Saturated fat: 1 g

Cholesterol: 19 mg

Carbohydrate: 21 g

Fibre: 2 g

Sodium: 420 mg

Potassium: 375 mg

Last Update – August 24, 2018

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