Thai rice soup with shrimp (khao tom goong)

Main Dish
4 servings
15 min
30 min
Very Easy
Here a good receipt for a delicious dish! it is a true happiness! a rice love.


Number of serving: 4
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)


  • 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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