Thai Rice Soup With Shrimp (Khao Tom Goong)

Ingredients:

350 grams shrimp (shelled, deveined, and butterflied) 2 cups water 1 cup cooked rice 1/2 tsp preserved cabbage 2 tbsp fish sauce 1 tbsp soy sauce 1 tbsp minced garlic 1 cup chinese celery (including the leaves), sliced 1 tsp pepper powder fried garlic for topping (optional) salted radish (optional)

Preparations:

Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again. After boiling, add the cooked rice, preserved cabbage, and stirring occasionally. Have a sitt and wait until boiling again, then add the shrimp, and cook until the shrimp color turns to pink. Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately. Enjoy your breakfast.