Thai Rice Soup with Poached Eggs & Kimchi
Prep time
Cook time
Total time
If the vegetables are organic, don't worry about peeling them for the stock--even the onion! As for quantities, 1 cup of dry rice evolves into four portions of soup; plan for 1½ cups of stock for every portion. I don't always use kimchi here, and it's definitely not authentic. Feel free to skip it or to add a scoop of some other cooked or raw vegetable. Grated carrots and roasted turnips are two good choices.
Serves: varies
For the rice:
  • 1 cup brown or white rice (you can use almost any kind of rice--I usually do short-grain brown or Jasmine white)
For the stock:
  • 1 carrot, cut into 3 pieces
  • 2 stalks celery, cut into 3 pieces each
  • 1 large onion, halved
  • 3 cloves garlic
  • 3 whole black peppercorns
  • 1 whole chicken
For each portion of kao tom:
  • 1 cup cooked rice
  • 1½ cups chicken stock
  • 1 clove garlic, grated
  • ½ inch piece ginger, grated
  • ½ teaspoon soy sauce, plus more to taste
  • ¼ teaspoon salt, plus more to taste
  • About ¼ cup cooked chicken from making stock, cut into bite-sized pieces
  • 1 egg
  • About 2 tablespoons unsalted peanuts, chopped
  • Green part of 1 scallion, chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha or other hot sauce
  • 2 tablespoons chopped kimchi or other vegetable
Make the rice:
  1. In a medium pot, combine the rice with 2 cups of water. Bring to a boil, then simmer, uncovered, for 5 minutes, stirring occasionally. Add another 4 cups of water, return to a boil, then turn down the heat to medium-low and let the rice cook, uncovered, for about 40 minutes for brown rice and 15 to 20 minutes for white. Stir occasionally, so the rice doesn't stick. If making in advance, cool to room temperature, then store in a container in the fridge.
Make the stock:
  1. In a soup pot, place the vegetables and the peppercorns. Check the chicken cavity for the liver or other innards; remove them. Set the chicken on top of the veggies. Pour in water to cover the chicken. Place over medium-high heat, then bring the pot to a boil. Skim any scum that rises to the surface and discard. Turn the heat down so the soup just simmers. Cook for 45 minutes to an hour, until a chicken leg wiggles really easily. Take out the chicken and cool in a bowl. Cool the stock separately. When chicken is cool enough to handle, remove the meat and store in a container. When stock is cool, use a mesh strainer to remove the vegetables (eat them as a snack: they're good!), then store the stock in glass jars in the fridge. When the stock is completely cold, you'll be able to remove the fat from each jar--it will have gathered at the top.
Make a portion of kao tom:
  1. When you're ready for a nourishing, light meal, make the soup: in a small pot, combine the 1 cup cooked rice, the 1½ cups stock, garlic, ginger, soy sauce, salt, and cooked chicken. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer for 10 minutes, until the rice and stock are fully combined, and you have a starchy-looking soup. Lower the heat as low as it goes. Crack the egg into a small prep bowl and sprinkle with a little salt. Lower the bowl right into the soup, and dispatch the egg. Let the egg poach until the white is set, about 5 minutes. Spoon some of the hot broth right over the egg yolk if it's poking out of the liquid, to help it set.
  2. Carefully loosen the egg from the bottom of the pot and pour the soup into a bowl. Top with the peanuts, scallion, sesame oil, Sriracha, and kimchi. Serve with more hot sauce and soy sauce on the side.
Recipe by Big Girls Small Kitchen at