Ingredients Jump to Instructions ↓

  1. Khao Tam Kung (Prawn and Rice Soup)

  2. 2 cups nam sup (stock) 1 cup shrimp (about 10 to the pound size) 1 cup cooked rice 1/2 cup kheun chai (chinese celery - celeriac), chopped 2 tablespoons nam pla (fish sauce) 1 tablespoon kratiem (garlic), crushed 1 teaspoon si-iew khao (light soy sauce) 1/2 teaspoon prikthai (black pepper), freshly ground Bai chi (coriander/cilantro leaves), to garnish

  3. Saute the garlic and reserve as a garnish.

  4. In a saucepan, boil the stock, add the celery, soy sauce, pepper

  5. and rice, and bring back to a boil. Add the shrimp and cook until

  6. it turns pink.

  7. Serve immediately, garnished with the sauteed garlic and coriander

  8. leaves.

  9. Serves 4


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