Thai Breakfast Rice Soup Recipe “Kao Tom” – Hot Thai Kitchen! ข้าวต้มกุ้ง

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Another Thai breakfast video! You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it’s more of a soup. Jasmine rice is added to flavourful broth, and it’s one of the most comforting dishes. It’s a great breakfast in the winter too!

To put this together quickly in the morning: Make the broth and whatever protein you like in advanced and keep them in the fridge. Have some cooked jasmine rice in the fridge, too. Comes time to eat, bring the broth to a boil, add the rice and protein and let it heat up thoroughly. Et voila!

MORE BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD6OSVXH6Quhk0YxVZ4r05ZV

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/kao-tom-goong

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
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https://www.pinterest.com/hotthaikitchen

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

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Comments

KarniToTheKaz says:

This channel is awesome. I am learning to cook a lot of my childhood's comfort food. I am Laotian but it's pretty similar!

dstmars1 says:

Wow! You are very pretty girl. Will you marry me?

chino gustaviano says:

They're Grreate!!

Kelly Wilson says:

can u make a video of the different types of jeow “sauces” to go with just sticky rice

Kerli Kang says:

Wish you Happy, Healthy, Successful, Prosoerous, Exciting, Posituve, Beautiful and Hopeful 2018.

Di Zhu says:

This kind of cooked rice in stock is very common in parts of China too, especially in Shanghai. Old-school Shanghainese usually make it with chicken and its stock, or just vege, water and seasoning. BTW Happy New Year!

Joseph Racca says:

I just love all your recipes and your spirit when you cook! Thanks for sharing. This recipe looks so delicious and simple.

nyein yee says:

you should make thai sausage!! i think its call sai krok

Chris Alexander says:

absolutely delightful on the shrimp rice soup will try it soon… and you have excellent clear presentation and are very pretty too… Thank you for sharing…

Rasmus Frederiksen says:

I remember first time i was served this as break fast in Mae Hong son, tasty for sure, not really something i can get down in the morning;P

LOLWUT says:

สวัสดีครับพี่ไพ อยากให้พี่อธิบายเกี่ยวกับสามเกลอ หรือรสกลมกล่อมหน่อยครับว่ามันส่งผลหรือให้รสอะไรกับอาหารบ้าง แล้วฝั่งตะวันตกเขามีเครื่องเทศ base แบบนี้หรือเปล่าครับ พอดีเพิ่งเริ่มหัดทำอาหารครับ <3

SignorTV XX says:

37 idiots was watched this video

Rosemary Forst says:

omg. you actually did it.

I mean i'm not gonna attribute this to my suggestion to make it on your last video. BUT HOLY CRAP.

Gina Thompson says:

I just made this for dinner and IT WAS AMAZING! I'm nursing a cold and this made me feel so much better. Deveined Argentinian shrimp was on sale at the market for $9.99/lb, so it was great timing. So very happy with this meal — thanks, Pai!

dan2uk1 says:

Excellent as always.
My family love your recipes.
Thanks for the videos.

Lee Henbery says:

I always go straight to the khao tom stand when I stay at Evergreen Place in Bangkok yum. 😋

maikor3 says:

adding an egg sound sooo delicious!

BeowWulf says:

We usually make this with pork. We call it Khao pBiak or wet rice. Actually, we usually just call it porridge. Then the kids and their friends know exactly what it is. 🙂 It's always made when there's anyone sick in the house. Comfort food.

Carol Johannes Toenges says:

Yum!you had me @ cilantro root,…3 friends,pounded together 🙏🏻😘🙉🌸

chy leap heng says:

cool😍😍

arashmusic siri says:

there is poo in you shrimp! clean it before cooking

Leah Anne Orlanda says:

You forgot the whole shrimp 😭

justin cuenca says:

ITS LIKE ARROZ CALDO IN THE PHILIPPINES 😂👍 mabuhay!

Mary Wesh says:

Yummie!! This makes me so hungry!

Free Bird says:

"Salapao" pls ^^

Fem Borg says:

3 of my friends that got pounded by a Pestel.

Triết Học says:

Recipe is very great and Pailin is very beautiful. I'm really happy when I can see she cooks and hear she speaks English. very very impotant with my life. I love Pailin.

John Christos says:

does fish sauce have to be a dark color? The fish sauce I have is a pale yellow color and I'm not sure if that's the right one.. This one => https://wanaly.com/wp-content/uploads/2017/09/Cook-Lobster-Fish-sauce-8850114407507.jpg

Kali Love says:

Pai, have you ever had the Filipino version of something similar called Arroz Caldo? I think you would definitely like it! It's got a prominent garlic and ginger flavor! So tasty and very comforting! My favorite thing about it is the toppings like green onions, soft boiled egg, fried garlic chips or even chicken Chicharrón to make it even more decadent! And of course calamansi or lemon to help cut through the richness! If you haven't ever tried, I hope you do!

Lee Loves Food says:

What a healthy breakfast to start off a day!!

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