Thai · Dinner
Rice Soup With Minced Pork (High-Protein)
Thai-style rice porridge simmered in chicken stock with minced pork, a soft-boiled egg, and silken tofu for extra protein. Finished with fried garlic, scallion, cilantro, white pepper and fish sauce, this khao tom variant delivers a savory, warming, protein-dense bowl typically eaten for breakfast or as a light late-night meal.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
611Calories
60.2gProtein
23.7gFat
38.1gCarbs
3.1gSugar
5.4gFiber
1672mgSodium
458mgChol
7.2gSat Fat
950mgPotassium
175mgCalcium
5.1mgIron
1.6mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince garlic and julienne ginger on a board, cube the silken tofu, and slice the scallion into thin rounds.
2
Heat the vegetable oil in a small saucepan over medium heat and sauté garlic and ginger for 1 minute until pale gold.
3
Add pork to the pan, break apart with a spoon, and cook over medium-high heat for 3–4 minutes until no pink remains.
4
Pour in chicken stock and cooked jasmine rice, bring to a gentle simmer over medium heat, and cook for 12–15 minutes until rice softens and broth thickens slightly, stirring occasionally to prevent scorching.
5
Stir cubed tofu into the pot and simmer over low heat for 2 minutes until warmed through.
6
Season broth with fish sauce and white pepper, tasting until fully savory.
7
Plate
Ladle soup into a deep bowl, nestle soft-boiled egg halves on top, and scatter scallion, cilantro, and fried garlic over the surface before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork
- 1 1/2 cup280g cooked jasmine rice
- 3 cups720ml chicken stock
- 22 large eggs, soft-boiled and halved
- 7 oz200g silken tofu
- 2 tsp2 tsp fresh ginger
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
