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)

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Preparation

• 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.

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