Thai Chicken Rice Soup (Khao Tom Gai) is a comforting dish made with leftover jasmine rice, chicken meatballs, and a light, flavorful broth. Traditionally a Thai breakfast, this aromatic soup with ginger, garlic, and cilantro is easy to make and perfect for any meal.
Make sure to read through the tutorials and key tips before you start!
Every time I visit Thailand, I discover a new dish to love. On a rainy morning in Koh Lanta, I found Khao Tom Gai, a comforting Thai chicken rice soup that became an instant favorite.
Now, I’m excited to share this Thai soup recipe—along with some local tricks I picked up—so you can enjoy its delicious flavors at home!
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What is Khao Tom?
Khao Tom means “boiled rice” in Thai and refers to a light, comforting Thai rice soup. Unlike congee, which is thick and porridge-like, Khao Tom has a brothy consistency, making it refreshing yet satisfying.
There are many variations of Khao Tom, depending on the protein used. This recipe is for Khao Tom Gai, the chicken version, made with tiny chicken meatballs simmered in a savory broth with jasmine rice.
It’s traditionally enjoyed as a Thai breakfast but works as a simple, nourishing meal any time of the day—especially when you need something warm and soothing!
Having soup for breakfast might seem unusual if you’re not used to Asian-style soups, but trust me—it’s worth a try. This Thai style chicken rice soup is quick and easy to make, making it a great beginner-friendly recipe for exploring Southeast Asian cuisine.
How to Make Thai Chicken Rice Soup (Khao Tom Gai)
Minced chicken is my favorite for this soup, especially as tender, bite-sized meatballs. You can also use minced pork, turkey, or fish to make variations like Khao Tom Moo (pork) or Khao Tom Pla (fish).
To make chicken meatballs, combine minced chicken with aromatics such as chopped cilantro stem, garlic, and ginger, and put the mixture in a a plastic bag. Cut off a 3/4-inch corner, and set it aside. This simple bag trick makes shaping the meatballs quick and mess-free!
To prepare the soup, heat chicken stock with preserved radish and cilantro roots for extra flavor. These aromatics are optional but they bring great flavors!
Next, squeeze the chicken mixture from the bag into 3/4-inch meatballs, trimming with a knife as needed. Season the soup with soy sauce and fish sauce, then bring it to a gentle boil.
📌 Note: It’s best to use unsalted stock so the soy sauce and fish sauce can season the broth properly. Regular or low-sodium stock may make it too salty and throw off the flavor balance.
When the chicken meatballs float, add jasmine rice and let the soup heat through before serving.
Can I use leftover rice to make Khao Tom? Day-old jasmine rice is ideal for authentic Thai flavor and the best texture. The slightly dry grains absorb the broth beautifully without getting mushy.
Best Garnishes for Thai Chicken Rice Soup
Now for the fun part—garnishing! This is what takes the soup to the next level, adding fresh flavors and amazing aroma. Here are the classic toppings:
- fresh ginger, very thinly sliced
- cilantro
- green onion
- crispy fried garlic
- garlic oil
- a squeeze of lime, for a bright, tangy finish
- fresh chili or hot chili sauce, if you like a little heat
Go all in or keep it simple—it’s your bowl, your rules! Either way, I hope you love this soup as much as I do. Enjoy!
📌 If you love warm and comporting Asian soup, you might also enjoy Tom Yum Goong or Vietnamese Chicken Curry Soup (Ca Ri Ga).
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Easy Thai Chicken Rice Soup (Khao Tom Gai)
Khao Tom Gai, or Thai Chicken Rice Soup, is a simple and comforting dish made with jasmine rice, chicken meatballs, and a light, savory broth. Perfect for breakfast or any meal!
For the chicken meatballs
- 1/2 lb (225 g) minced chicken
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tbsp chopped cilantro stem
- 1 tsp fish sauce
- 1/2 tsp white pepper, or black pepper
Garnishes
- thinly sliced ginger sticks
- chopped spring onion
- chopped cilantro
- fried garlic
- garlic oil, optional
- fresh lime juice, optional
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In a mixing bowl, combine minced chicken, garlic, ginger paste, cilantro stem, fish sauce, and white pepper. Mix well until the ingredients are evenly incorporated. Transfer the mixture to a plastic bag, snip off a 3/4-inch corner, and set aside. This method makes it easy to shape the meatballs.
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In a soup pot, bring chicken stock to a gentle boil over medium heat. Add the preserved radish (if using), cilantro roots and stir to combine. Using the prepared plastic bag, squeeze the chicken mixture into 3/4-inch meatballs, trimming them with a dinner knife as you go. Let the meatballs cook until they float to the top, indicating they’re fully cooked.
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Season the broth with light soy sauce and fish sauce to flavor the soup. Add the jasmine rice and give everything a good stir. Simmer for about 5 minutes until the rice and broth are well heated and infused with flavor. Remove the soup from the heat
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Ladle the soup into individual bowls. Top with sliced ginger sticks, spring onions, cilantro, a drizzle of garlic oil, and crispy fried garlic for extra aroma and crunch. For a bright, tangy twist, add a squeeze of fresh lime juice. Serve hot and enjoy!
You can also use minced pork or shrimp instead of chicken for variety.
Calories: 196kcal, Carbohydrates: 24g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 49mg, Sodium: 1186mg, Potassium: 373mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
