RECIPE: BLACK RICE SOUP (KHAO TOM)

November 11, 2017

One of our two favourite breakfast staples! And we make ourselves lots of it!

Thai rice soup, khao tom, is hugely popular here. The Chinese have their own breakfast soup, congee, more porridge alike, while Thai rice soup is a soupy dish. 

I love to flavour with black pepper and ginger, which makes a rich, fragrant soup that will warm your stomach, and I like the grains super soft, somehow broken. So feel free to adjust while adding pepper or to reduce cooking time if you like a more intact texture.

Only more tasty when you refrigerate overnight, so the water can soak up all the flavours.

On a sidenote, our other favourite comfort food in the morning is black rice cabage soup.

INGREDIENTS (Serves 4)

  • 3 cups cooked black rice or riceberry 

  • 200g king oyster mushrooms, cut into small cubes (or any mushroom you like or you can available in your store)

  • 1 firm block tofu, cut into 1/2 inch cubes

  • 1 carrot, cut into small cubes

  • 50g ginger, cut into very fine julienne 

  • 1 onion, cut into thin wedges

  • 1 tbs black pepper, grind 

  • 3 coriander root, roughly grind and cut into 1/2 inch long

  • 10 clove garlic, roughly grind and chop

  • 1/4 cup fried onion 

  • 1/2 tsp salt

  • 2 tbs soy sauce

  • a small bunch celery, cut into 1 inch long

  • 1 and 1/2 litre water

  • 1 tsp fried onion per serving dish

  • a few celery leaves per serving dish

PREPARATION

First, cook the rice as described in Let's Cook Black Rice.

Then the soup:

  1. Bring water to a boil in a medium-sized pot over medium heat

  2. Add coriander root, garlic, black pepper, ginger, onion and salt. Boil for a few more minutes.

  3. Add the cooked rice, carrot, tofu and king oyster mushroom. Let it cook at medium heat for another 5 minutes, then lower the heat to medium-low and add soy sauce. 

  4. Maintain a gentle simmer for another 15-20 minutes, so the rice can absorb the water. Stir now and then.

  5. Remove from heat. Add fried onion and celery and stir well together. Let the soup cool down for 5 minutes.

Pour the soup in a bowl and garnish with a bit of fried onion and celery leaves on the top.

ENJOY!

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