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Thai Congee (Kao Tome) Vegetarian

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“Congee, called jook in China where it originated, spread throughout Southeast Asia. This Thai version is adapted from, "James McNair Cooks Southeast Asian." It's used as a breakfast dish or as comfort food. This recipe consists of two parts, a simple rice porrige made of rice (any kind white or brown) cooked in water or vegetarian chicken broth. It's served with your choice of toppings and condiments. All of the toppings listed here are easy to make, most with recipes from this site; however some of the pickled items need to be made in advance. It's advisable to select your toppings before getting started. Generally 2 or 3 toppings are used, along with a condiment(s). Here are a couple of popular vegetarian combinations served at my favorite Thai restaurant: Steamed tofu with salted black soy beans; or diced sweet potato,taro and pumpkin. Among the favorite condiments, pickled ginger, preserved (pickled)vegetables, pickled garlic, fried shallots and cilantro are old standbys. OTHER TOPPING & CONDIMENT CHOICES ARE: Asian omelet, sliced, Tamagoyaki - Japanese Rolled Omelet/ fried shallots, Crisp Fried Shallots/ pickled garlic, Pickled Garlic/ pickled ginger, Pickled Ginger (gari)/ Thai crystal, Hot and Sweet Dipping Sauce/ Indonesian soy sauce (kecap manis)/ Sambal Ulek/ Chinese pickled vegetables, recipes #33796 or #47496/ hard cooked eggs, sliced/ chopped roasted peanuts/ sliced green onions/minced fresh ginger/ fresh cilantro/fresh Asian basil leaves.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ingredients for the congee in a saucepan, bring to a boil.
  2. Reduce heat and simmer for about 2 hours.
  3. Or use leftover rice with about twice as much liquid as rice.
  4. Simmer until the porridge has a smooth consistence.
  5. Pour into soup bowls.
  6. Top with your choice of toppings and condiments.
  7. If serving a large group, a larger choice than 2 or 3 toppings might be served.

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