Khao tom is Thailand's morning soup, made by briefly simmering cooked rice in chicken broth with ginger and finishing with spring onion. A quick way to use up leftover rice, it comes together in under fifteen minutes.
Bring the chicken broth to a boil with the ginger, add the cooked rice and simmer for 10 minutes.
Stir in the salt and sesame oil.
Garnish with spring onion and serve hot.
Do not overboil the rice, or it will turn mushy and lose its texture. Slice the ginger thinly; thick pieces can leave a bitter edge. Allergens: this recipe contains none of the main allergen groups.
Using vegetable broth instead of chicken broth gives the soup a lighter flavour and offers a meat-free breakfast option.
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