Khao Tam Kung (Prawn and Rice Soup)
2 cups nam sup (stock)
1 cup shrimp (about 10 to the pound size)
1 cup cooked rice
1/2 cup kheun chai (chinese celery - celeriac), chopped
2 tablespoons nam pla (fish sauce)
1 tablespoon kratiem (garlic), crushed
1 teaspoon si-iew khao (light soy sauce)
1/2 teaspoon prikthai (black pepper), freshly ground
Bai chi (coriander/cilantro leaves), to garnish
Saute the garlic and reserve as a garnish.
In a saucepan, boil the stock, add the celery, soy sauce, pepper
and rice, and bring back to a boil. Add the shrimp and cook until
it turns pink.
Serve immediately, garnished with the sauteed garlic and coriander