Skip to content

Fish, South and Southeast Asian

Khao tom pla (Thai fish and rice soup)

Khao tom pla is a Thai rice soup with white fish, serving 4, ready in 35 minutes, rated very easy, for €3.20 per serving. The rice simmers slowly in a broth flavored with ginger and celery, and the cod poaches in it just before serving. The key to getting it right is the golden fried garlic added at the last moment, which gives the soup its crunch and fragrance.

Tonight, a Thai rice soup with white fish, light and fragrant with ginger, topped with crispy fried garlic before serving.

Khao tom pla (Thai fish and rice soup)
Total time
35 min
Difficulty
Very easy
Cost per person
€3.20
Calories per person
370 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Khao tom pla is Thailand's answer to rice porridge, in a savory, comforting form. The rice slowly breaks down in the broth until it turns almost creamy, the ginger and celery season everything without ever taking over, and the white fish goes in right at the end so it stays tender. On its own it's mild, not sour or spicy, everyone adjusts that at the table.

This is the kind of soup you make on a weeknight when you want something simple and warm, or to help everyone bounce back after a cold snap. Kids tend to love the soft rice and mild fish, while the fried garlic, chili, and lime stay on the table for anyone who wants more punch.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Pantry

  • White riceoften in the pantry 200 g
  • Chicken brothoften in the pantry 1.2 l
  • Soy sauceoften in the pantry 1 tbsp
  • White pepperoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp

Fruits and vegetables

  • Fresh ginger 3 tsp
  • Celery stalks 2
  • Green onions 3
  • Fresh cilantro 6 sprigs
  • Garlic 6 cloves

Allergens Celery, Gluten, Fish, Soy

The step by step recipe

  1. Bring the broth to a simmer with the rice, the ginger cut into strips, and the celery cut into pieces, then let it cook gently. 20 min

    Stir from time to time so the rice doesn't stick to the bottom.

  2. Meanwhile, chop the garlic and fry it over low heat in the oil, then set it aside along with its oil. 5 min

    Watch it closely, garlic burns within seconds.

  3. Cut the fish into large chunks and add it to the soup. 5 min

    It cooks through in the hot broth without needing to boil.

  4. Season with the soy sauce and white pepper, and taste.

    White pepper is key here, it gives a gentle warmth.

  5. Serve the soup in bowls with the fried garlic, green onions, and chopped cilantro.

    Add a squeeze of lime or a bit of chili at the table if you like.

Our tips to get it right

  • Use plain white rice rather than basmati, it breaks down better and gives this soup its typically thick texture.
  • Cut the celery into fairly large pieces so you can easily fish them out before serving if you'd rather not eat them in the bowl.
  • Make the fried garlic ahead of time if you want to save a step, it keeps well at room temperature in its oil for the length of the meal.

The variations

  • Swap the cod for salmon or monkfish, adjusting the cooking time to the thickness of the pieces.
  • For a vegetarian version, use vegetable broth and replace the fish with mushrooms or firm tofu added at the end of cooking.
  • To go faster with hungry kids, use already cooked rice and shorten the simmering time to 10 minutes in the broth.

What to serve it with

  • Lime wedges at the table
  • Fresh chili or chili sauce
  • Green tea or lemon water

Storage

This soup keeps for 2 days in the fridge in a sealed container, though the rice will keep absorbing liquid as it cools. Reheat it gently on the stove, adding a splash of broth or water to bring back the right consistency. Freezing isn't recommended, the fish and rice lose their texture.

Questions about this dish

Can you make khao tom pla ahead of time?

You can cook the rice in the broth ahead and keep it in the fridge. Add fresh fish when reheating so it stays tender, and make the fried garlic just before serving.

What fish can I use instead of cod?

Any firm white fish works, like hake, pollock, or monkfish. Avoid delicate fish that would flake apart too fast in the hot broth.

Why is the fried garlic so important in this recipe?

Fried garlic adds the crunch and fragrance this fairly mild soup would otherwise lack. Pull it out of the oil as soon as it turns golden, since it keeps browning off the heat.

Is this soup kid friendly?

Yes, the soft rice and mild fish make it an easy dish for kids to enjoy. Serve the fried garlic, chili, and lime on the side so everyone can adjust it to their own taste.

How long does it take to make a khao tom pla?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a khao tom pla?

About 370 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khao tom pla cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, gluten, fish, soy. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with raw garlic

See all