Khao tom pla — Thai fish rice soup

Name: Khao tom pla — Thai fish rice soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 300 g White fish fillet, boneless; 300 g Plain ready-cooked rice; 900 g Water; 18 g Fish sauce; 18 g Ginger; 12 g Garlic; 30 g Spring onion; 12 g Fresh coriander; 20 g Lime juice; 4 g Sugar; 2 g Salt; 1 g Black pepper

Clear Thai rice soup with gently poached white fish, ginger and herbs.

Estimated total time: 25 minutes2 portionsAbout 360 kcal per portion

Khao tom pla — Thai fish rice soup — representative dish photograph — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Wikimedia photograph of khao tom pla; garnish and fish/rice proportions differ from the measured home version.

Ingredients for 2 portions

300 g White fish fillet, boneless
300 g Plain ready-cooked rice
900 g Water
18 g Fish sauce
18 g Ginger
12 g Garlic
30 g Spring onion
12 g Fresh coriander
20 g Lime juice
4 g Sugar
2 g Salt
1 g Black pepper

Method

Use 300 g plain rice that is already fully cooked and properly chilled; cooking dry rice is outside the 25-minute estimate. Check 300 g boneless white-fish fillet for remaining bones, then slice into 2 cm pieces. Thinly slice 18 g ginger and 30 g spring onion; mince 12 g garlic and chop 12 g coriander.
Bring 900 g water to a boil with the ginger, garlic, 18 g fish sauce, 4 g sugar and 2 g salt. Simmer for 5 minutes, then add the cooked rice and heat it through for 3 minutes without stirring it into a porridge.
Lower the heat to a gentle simmer. Slide in the fish and poach for about 4–5 minutes, until the thickest pieces are opaque and flake easily; avoid breaking them up. Check that the rice is piping hot. Divide rice, fish and clear broth between two bowls.
Finish each bowl with half the spring onion and coriander, 20 g lime juice in total and a little of the 1 g black pepper. Serve immediately.

Adapted from Thai home cook Amporn Oleski’s tilapia khao tom pla. This version uses ginger and omits her napa cabbage; it uses water rather than meat stock, so it remains pescatarian. Rice must be ready-cooked; verify the fish is boneless and cooked through. The photograph shows a fish-rice soup with its own garnish and proportions. Energy is an ingredient-weight estimate.

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Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Amporn’s Thai Kitchen — Thai Rice Soup with Tilapia

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