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Kao Tom (Thai Breakfast Soup)

Kao Tom (Thai Breakfast Soup)

(2 servings)    Printable Version
  • 2 cups light chicken stock
  • 1/4 cup ground pork
  • 1/2 cup cooked rice
  • 2 eggs
  • nam pla (a salty fermented fish sauce) - to taste
In a medium saucepan, bring chicken stock to a rolling boil. Add pork. Let mixture return to a boil, breaking up pork with a fork as it does. Reduce heat to low. Stir in the cooked rice. Cover and allow to simmer up to five minutes - stirring occasionally. Add nam pla to taste. Increase heat and bring soup back to boil.

(Warning from Mr Breakfast: This next step isn't recommended from a food safty standpoint. It's the authentic way to make this Thai dish. You may want to play it safe and pre-poach your eggs to assure they are fully cooked.)

Take 2 serving bowls and carefully break a whole egg in each dish. Ladle boiling soup over the eggs.

Add any of the following ingredients according to your tastes: Thai chili, ginger, green onion and/or cilantro.

Cover the bowls and allow soup to stand for two minutes.

Basically a thick and spicy chicken soup over poached eggs, kao tom is a traditional breakfast dish in Thailand.

Mr Breakfast would like to thank chinho for this recipe.

Comments About This Recipe
What do you think of Kao Tom (Thai Breakfast Soup)?
Overall Average Rating = 4 (out of 5)
Based on 4 votes.

Official Member: Team BreakfastFrom pennyhomestay (Team Breakfast Member)

Recipe Rating (out of 5):

I like to add chopped fresh veggies.

Comment submitted: 4/14/2012 (#13793)

From The scope

No, they actually do eat these types of meals for breakfast - much different from the American style - they eat all kinds of food during each meal.

Comment submitted: 11/4/2011 (#13110)

From needhelp

I don't think this is a breakfast dish so please could you put a traditional breakfast on the web page because I need it for my gcse studies.

Comment submitted: 6/20/2011 (#12844)

From Aspen

This is more kind of a lunch dish I think.

Comment submitted: 4/21/2010 (#10356)

From lalalalaa

I am gonna try this as soon as I get home! It luks reli nice!!!

Comment submitted: 9/11/2008 (#6432)

Official Member: Team BreakfastFrom zakman (Team Breakfast Member)

Recipe Rating (out of 5):

By Zakman - I agree w/ 41 yr old Aussie - I am 54 yr old Serb - What is the issue w non-fully cooked eggs - providing no cracks in shell or fecal matter if farm eggs? And other than provide large choices at awesome prices what is wrong w/ Safeway?

Comment submitted: 11/18/2007 (#4018)

From Bluenose

Recipe Rating (out of 5):

Hey, Ozzie - you have to look at what some of us have done to chickens over the last 20 years. I'll eat my omelettes bacuse anytime, and I love my Steak Tartare, but having seen some the chooks in cages in the Far East, I'd be hard pushed to eat a half-raw egg. And Aussie cage-laid eggs ? Give the chooks a break and do yourself a healthy favour, don't buy them, even when they outnumber normal eggs 20-1. I hate safeway, and the rest ............. grrrrrr

Comment submitted: 4/30/2007 (#2301)

From 41 Year Old Australian

Recipe Rating (out of 5):

Geez, what is the problem with eating a non-fully cooked egg, what are they doing to your eggs?

I am a 41 year old Australian in Australia and eat eggs every day and can't stand fully cooked eggs. I am aware of salmonella and never use an egg that has a crack. But gee whiz. Never heard that warning before.

Comment submitted: 3/19/2007 (#1884)

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