Kao Tom Goong by nataponchaemjanyar


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									           Kao Tom Goong
             Thai Rice Soup with Shrimps

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)
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.

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