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Original Brothy Rice: Khao Tom

Recipe by Patrick Kong on InstagramAdded 10 November 2026.

15 minutes to prep, 30 to cook. A comforting Thai‑inspired brothy rice dish featuring fragrant lemongrass‑ginger broth and tender pork meatballs. The aromatic broth soaks into short‑grain brown rice for a hearty, satisfying meal.

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Method

  1. Combine chicken stock, ginger (smashed), lemongrass (bruised), garlic (smashed), cilantro stems, and white peppercorns in a pot and bring to a gentle simmer.

  2. Simmer for 20 minutes, then strain out the aromatics and season the broth with fish sauce to taste.

  3. Mix ground pork, fish sauce, white pepper, sugar, cornstarch, and finely grated ginger together and shape into loose balls.

  4. Cook the pork meatballs in the seasoned broth for 3–4 minutes until cooked through.

  5. Serve the hot broth over cooked organic short‑grain brown rice.

Tips while you cook

Strain aromatics after simmering
After the 20‑minute simmer, strain out the ginger, lemongrass, garlic, cilantro stems, and peppercorns before seasoning the broth.
Form meatballs loosely
Mix the pork with seasonings and shape into loose balls.
Cook meatballs briefly
Add the meatballs to the hot broth and cook for only 3–4 minutes until done.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Patrick Kong’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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