Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that’s eaten all across Thailand. It was one of the first dishes I ate in Thailand after I realised that the hotel ‘English’ and ‘American’ breakfasts were equally bad wherever you stay!
Khao tom isn’t just a great breakfast, you can eat this anytime of the day. It’s perfect for a cold winters day when you’ve got a cold, and you’re feeling sorry for yourself.
There are two things you need to get prepared before you make this. The first is a good pork stock……
A lot of times khao tom is just made with water, but if you go the extra mile and make sure you’ve got some stock in the fridge or freezer, it really takes the taste to another level. Get the recipe by clicking here.
The second ingredient is Thai fried garlic – gratium jeow. It’s used in nearly all Thai rice and noodle soups and adds a great flavour and crunch to the soup.
Click here for a quick and easy recipe for Thai fried garlic.
Once you have these two ingredients the soup is plain sailing.