Dish

Khao tom

Boiled rice soup

Khao tom is made by simmering rice, shrimp, garlic, ginger, and other vegetables in water for several minutes. The resulting broth is then served with fresh herbs and lime juice. The soup is light and flavorful, with a slightly sweet taste from the addition of coconut milk. It is often served as a starter or a light meal, accompanied by a simple salad of fresh vegetables.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Soup

Origins and history

Khao tom has been a staple of Thai cuisine for centuries. It is believed to have originated in the central region of Thailand, where it was traditionally made with fish or chicken. Over time, the recipe evolved to include shrimp and coconut milk. Today, khao tom is enjoyed throughout Thailand and is often served at special occasions such as weddings and holidays.

Dietary considerations

Khao tom is not suitable for vegetarians or vegans, as it contains shrimp. It is also not recommended for people with shellfish allergies, as it contains shrimp.

Variations

There are many variations of khao tom, depending on the region and the cook. Some recipes call for the addition of lemongrass or chili peppers, while others use different types of seafood or vegetables. Some cooks also add noodles or rice to the soup, instead of serving it as a clear broth.

Presentation and garnishing

Khao tom is traditionally served in a small bowl, with a few pieces of shrimp and a sprinkle of fresh herbs on top. The soup can also be garnished with a slice of lime or a few croutons.