Khao Tom Gai

In Thai, Khao Tom (ข้าวต้ม) means rice soup and Gai is chicken (in this instance I used turkey but same, same..) so with this Thai-inspired soup, rice is cooked in a broth that is generously seasoned with lemongrass, shallots, and garlic and then minced turkey or chicken are later added along with fish sauce and lime juice to finish.

It is basically a thinner Thai-style congee and as such often eaten for breakfast as well as lunch or dinner. Whatever time of day it is eaten however it is simple comfort food, packed with flavour and extremely satisfying.


Khao Tom Gai
serves 2

750ml chicken stock
1 shallot, finely diced
1 lemongrass, trimmed & halved lengthwise
1 clove garlic, crushed
½ tsp minced ginger
85g short-grain rice
150g turkey mince
2 tsp fish sauce, plus more to taste
sea salt
½ lime, juiced
1 tbsp chopped coriander leaves
15g sliced spring onions
½ red chilli, finely chopped
60g firm tofu (I used marinated)
fried shallots to serve (optional)

Into a large saucepan add the shallots, garlic, ginger, lemongrass, stock, a tiny pinch of salt and the rice and bring to a simmer.

Cook until the soup is thickened and the rice is tender, about 20 minutes, stirring occasionally.. Reduce heat to very low. Remove the lemongrass and discard.

Add the turkey mince, fish sauce and the lime juice. Simmer for 2 or 3 minutes.

Stir in half the coriander, half the green onions, half the chili and the tofu.

Heat gently for a couple of minutes or so until the tofu is warmed through. Check the seasoning carefully and add more fish sauce and / or salt to taste as necessary.

Divide the soup between bowls, then top with remaining coriander, spring onions, chillies and fried shallots and serve immediately.