ThaiBreakfast

Recipe Story

origins & traditions

Khao Tom Gai is a beloved morning dish throughout Thailand, served in street stalls and home kitchens alike. Unlike congee, this soup maintains distinct grains in a light, aromatic broth infused with ginger and garlic. Tender chicken pieces are simmered until just cooked, then combined with jasmine grains that have been briefly boiled to retain their texture. The soup is elevated with fish sauce, white pepper, and a garnish of crispy garlic, fresh cilantro, and sliced scallions. Many Thai families serve this as a gentle breakfast or when recovering from illness, as it provides comfort without being heavy. The beauty of Khao Tom Gai lies in its simplicity and the balance of flavors that come together in each spoonful.

Instructions

step by step

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Rinse jasmine grains under cold water until water runs clear. Set aside.
In a large pot, bring chicken broth to a boil over high heat.
Add ginger slices and smashed garlic cloves to the broth. Let simmer for 3 minutes to infuse flavors.
Add chicken breast pieces to the pot. Reduce heat to medium and simmer for 12-15 minutes until chicken is cooked through.
Remove chicken pieces and shred into bite-sized strips. Set aside.
Add rinsed jasmine grains to the broth. Stir and cook for 8-10 minutes until grains are tender but still have texture.
Return shredded chicken to the pot.
Season with fish sauce, white pepper, and salt to taste.
In a small skillet, heat vegetable oil and fry thinly sliced garlic until golden and crispy. Remove and drain on paper towel.
Ladle soup into bowls and top with crispy garlic, fresh cilantro, sliced scallions, and a squeeze of lime.

Khao Tom Gai - Comfort Chicken Soup

4.2 (150)

A soothing morning soup featuring tender chicken in fragrant jasmine broth with ginger, garlic, and fresh herbs. This nourishing bowl brings warmth and comfort to start your day.

easy

40 min

4 servings

Ingredients

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Main

400 grams Chicken Breast, cut into bite-sized pieces
3/4 cups Rice White, rinsed thoroughly

Aromatics

3 teaspoons Ginger, sliced into coins
6 cloves Garlic, smashed

Seasoning

3 tablespoons Fish Sauce
1 teaspoons White Pepper, ground

Garnish

4 tablespoons Cilantro, chopped
1/2 pieces Onions, sliced into rings
2 pieces Lime, cut into wedges

Cooking

2 tablespoons Vegetable Oil

Chef Tips

expert advice

•For extra flavor, add a few slices of fresh galangal along with the ginger.

•Some prefer to crack a raw egg into the hot soup just before serving, stirring it in to create silky ribbons.

•For a heartier version, add sliced mushrooms or leafy greens in the last few minutes of cooking.

•The key to authentic Khao Tom is not overcooking the grains - they should be separate and slightly firm, not mushy.

•Adjust fish sauce to your preference, starting with less and adding more as needed.

Variations & Substitutions

make it your own

•You can substitute chicken thighs for breast meat for a richer taste.

Storage & Reheating

keeping it fresh

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the crispy garlic garnish separate in a small container to maintain its crunch. The grains will continue to absorb liquid as they sit, so you may need to add additional broth when reheating.

Reheating

Reheat gently on the stovetop over medium heat, adding chicken broth or water to reach desired consistency. Microwave individual portions in 1-minute intervals, stirring between, until heated through. Avoid boiling during reheating to prevent chicken from becoming tough. Add fresh garnishes after reheating.