Kao Tom Goong Thai Rice Soup with Shrimps Ingredients 1 cup cooked rice 350 grams shrimp (shelled, deveined, and butterflied) 2 cups water 2 tablespoons fish sauce 1 tablespoon soy sauce 1/2 teaspoon preserved cabbage 1 tablespoon minced garlic Shiitake mushrooms, sliced 1 cup chinese celery (including the leaves), sliced 1 teaspoon pepper powder fried garlic for topping (optional) salted radish (optional) Preparations 1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color. 2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again. 3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white. 4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.
Pages to are hidden for
"Kao Tom Goong"Please download to view full document