Khao Tom Pla (rice Soup With Fish)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 3 garlic cloves, minced
• 6 cups chicken stock
• 3 slices fresh galangal root or 3 slices fresh gingerroot
• 1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups cooked jasmine rice or 3 cups cooked long-grain rice
• 1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
• 1 stalk celery, sliced thinly
• 2 tablespoons nam pla
• 2 scallions, thinly sliced (optional)
• 2 tablespoons fresh cilantro leaves, minced (optional)

Recipe

• 1 heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. set aside.
• 2 in a large saucepan, bring the chicken stock to a boil over high heat. reduce the heat to medium and add the galangal and tang chye. season with the salt and pepper and simmer for about 7 minutes.
• 3 add the rice and bring the mixture to a boil.
• 4 add the fish pieces and simmer for about 5 minutes until fish is cooked.
• 5 stir in the celery and fish sauce and remove from heat.
• 6 serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.