->Thai Soup 15 <-

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

Saute the garlic and reserve as a garnish.

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

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

it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander

leaves.

Serves 4