Classic Thai Rice Porridge with Pork and Soft-Boiled Egg

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A soothing bowl of Thai rice porridge with silky broth, tender marinated pork, and a jammy soft-boiled egg, finished with crispy fried garlic and fresh herbs. Khao Tom is a beloved Thai breakfast and sick-day staple, prized for its gentle flavor and warming qualities. Each bowl is served alongside a savory dipping sauce so you can season it to taste.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 1180 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the porridge base

• 1 cup jasmine rice, rinsed until water runs clear
• 9 cups low-sodium chicken or pork broth
• 2-inch piece fresh ginger, smashed with the side of a knife
• 4 cloves garlic, smashed
• 1 tsp kosher salt
• 1/2 tsp ground white pepper

For the marinated pork

• 8 oz (225 g) boneless pork loin, thinly sliced across the grain
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 cloves garlic, finely minced

For the eggs and garnishes

• 4 large eggs
• 1/4 cup crispy fried garlic
• 1/3 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1 tbsp fresh ginger, cut into fine matchsticks

For the dipping sauce

• 3 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp rice vinegar
• 1 tsp granulated sugar
• 1-2 Thai bird's eye chilies, thinly sliced (optional)

Directions

1. In a heavy-bottomed pot, combine the rinsed jasmine rice, broth, smashed ginger, smashed garlic, salt, and white pepper. Bring to a boil over high heat, then reduce to a gentle simmer.
2. Cook the porridge uncovered, stirring every few minutes to prevent the rice from catching on the bottom, for 35 to 40 minutes until the grains break down into a creamy, spoon-coating consistency. Add hot water in 1/2-cup increments if it thickens too much.
3. Meanwhile, toss the sliced pork with soy sauce, cornstarch, sesame oil, and minced garlic in a bowl. Let it marinate for 10 minutes while the porridge cooks.
4. Bring a small pot of water to a low boil. Carefully lower in the eggs and cook exactly 7 minutes for a jammy yolk. Transfer to an ice bath, peel, and set aside.
5. Heat a large skillet over medium-high heat. Spread the marinated pork in a single layer and sear 1 to 2 minutes per side until just cooked through and lightly caramelized. Set aside.
6. In a small bowl, whisk together the soy sauce, fish sauce, rice vinegar, and sugar until the sugar dissolves. Stir in the chilies if using.
7. Ladle the hot porridge into four wide bowls. Top each with a few slices of pork, one halved soft-boiled egg, a generous pinch of fried garlic, cilantro, green onions, and ginger matchsticks.
8. Serve immediately with the dipping sauce and extra white pepper on the side so each diner can adjust the seasoning.

Cook’s Notes

• For a shortcut version, use 2 cups of cooked jasmine rice and 6 cups of broth, then simmer for just 15 minutes.
• Day-old refrigerated rice breaks down faster and yields an extra-creamy texture.
• Crispy fried garlic is non-negotiable for authentic flavor; make your own by slowly frying minced garlic in 2 tablespoons of neutral oil until deep golden.
• Adjust the dipping sauce with more vinegar for brightness or more sugar for a rounder, saltier-sweet balance.

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