Khao Tom Gai, or Thai Chicken and Rice Soup, is a comforting, flavorful dish that comes together quickly. It’s my go-to when I want a warm bowl of chicken soup or when someone needs a little culinary comfort. This version is straightforward, bright with Thai flavors, and ready in about 30 minutes.
What is Thai Chicken and Rice Soup?
Known in Thailand as Khao Tom Gai, this soup is traditionally eaten for breakfast but enjoyed anytime. The name breaks down simply: Khao means rice, Tom means soup, and Gai means chicken. Street vendors across Chiang Mai and other Thai cities sell versions of this dish—often packed with condiments on the side so you can customize each bowl.
My memories of open markets in Chiang Mai and Korat are full of aromas: sausages, pad thai, khao soi—and Khao Tom Gai was a morning favorite. One trip I remember my sister’s mother-in-law bringing back steaming bowls with fried garlic, green onions, fish sauce, and sliced ginger to finish the soup. It’s a simple pleasure and sometimes even a hangover cure.
Is it soup or porridge?
Khao Tom Gai is brothier and lighter in texture than Thai porridge, which is called Jok. Jok is thicker—closer to congee or arroz caldo—while Khao Tom remains soupier, with defined grains of rice in a clear, seasoned broth.
Ingredients to make Khao Tom Gai
This recipe is simple and quick. Allow about 30 minutes from start to finish.
To make the chicken balls:
- Ground chicken thigh
- Garlic, minced
- Cilantro roots, finely chopped
- White pepper
- Kosher salt
- Egg white
- Fish sauce
For the rice soup:
- Thin or reduced-sodium soy sauce
- Chicken broth (low sodium)
- Fish sauce
- White pepper
- Cooked jasmine rice (preferably day-old)
Toppings and condiments
Toppings make this soup sing—mix and match to your taste. A few favorites:
- Cilantro – chopped, leaves and tender stems
- Green onion – thinly sliced for a bright bite
- Fresh ginger – cut into thin strips for peppery freshness
- Fried garlic – crunchy and intensely savory
- Fish sauce – a small splash adds depth and salty umami
- Egg – optional. A room-temperature egg dropped into piping-hot soup will poach slightly, leaving a jammy yolk; a soft-boiled or poached egg also works.
How to make the meatballs
Instead of shredded or cubed chicken, Khao Tom Gai uses small chicken meatballs made from ground thigh. They’re tender and absorb the broth’s flavor. The method below is an easy way to form uniform balls without a scoop:
- Combine ground chicken, minced garlic, chopped cilantro root, white pepper, egg white, soy sauce, and fish sauce in a bowl. Mix thoroughly with your hands until slightly sticky.
- Transfer the mixture to a resealable sandwich bag, pressing it toward one corner.
- Trim a small corner from the bag and, with the broth simmering, squeeze portions of the mixture into the pot. Use a butter knife to cut off each portion so it drops into the liquid—shapes will form as they cook.
- Cook the meatballs until they float to the surface, about 2–3 minutes.
- Add the cooked rice and simmer briefly to heat and slightly break down the grains so they enrich the broth.
- Taste and adjust seasoning with soy sauce or fish sauce as needed. Serve in bowls and top with cilantro, green onions, fried garlic, fresh ginger, and a poached or soft egg if desired.
Fried garlic is easy to prepare: heat oil, fry thinly sliced garlic until golden, then drain on paper towels and sprinkle over each bowl for a crunchy, garlicky boost.
Looking for more delicious eats?
- Chicken Congee
- Shallot and Ginger Chili Oil
- Thai Red Curry with Chicken
Loving this Thai Chicken and Rice Soup?
If you try this recipe, leave a comment and share your experience. Tag @whisperofyum on Instagram and use #whisperofyum—we love seeing how you make it your own. Happy cooking and enjoy your bowl!
Thai Chicken and Rice Soup
Ingredients
Chicken Balls
- ½ pound ground chicken thigh
- 5 garlic cloves, minced
- 1 tablespoon ginger, finely chopped
- ¼ cup cilantro roots, finely chopped
- ¼ teaspoon white pepper
- ½ teaspoon reduced sodium soy sauce
- 1 large egg white
- 1½ teaspoons fish sauce
Rice Soup
- 1½ tablespoons reduced sodium soy sauce
- 6 cups chicken broth, low sodium
- 1½ tablespoons fish sauce
- ⅛ teaspoon white pepper
- 3¼ cups cooked jasmine rice, day-old
For Serving
- ¼ cup cilantro, coarsely chopped
- ¼ cup green onion, thinly sliced
- Ginger, thinly sliced
- Fried Garlic
- Fish Sauce (optional)
- Poached Egg
Fried Garlic
- 4 cloves garlic, thinly sliced
- 1½ tablespoon avocado oil
Instructions
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Combine all chicken ball ingredients in a bowl and mix well until the mixture is slightly sticky. Transfer the mixture into a resealable sandwich bag.
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In a dutch oven, bring chicken broth, soy sauce, fish sauce, and white pepper to a boil.
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Reduce heat to a simmer. Trim a small corner from the bag and squeeze portions of the meat mixture into the pot. Use a butter knife to cut the mixture so the pieces drop into the broth. Cook until the balls float to the top, about 2–3 minutes.
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Add the cooked jasmine rice and bring to a gentle boil. Cook for about 4 minutes, allowing the rice to meld with the broth.
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Taste and adjust seasoning with additional fish sauce or soy sauce if needed. Ladle into bowls and top with cilantro, green onions, fried garlic, fresh ginger, and a poached or soft egg if you like.
Fried Garlic
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Heat oil in a small saucepan over medium heat.
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Add the thinly sliced garlic and cook, stirring occasionally, until golden brown and fragrant.
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Remove garlic with a slotted spoon, drain on paper towels, and sprinkle over the soup when serving.