Khao tam kung (prawn and rice soup)

Yield: 1 Servings

Measure Ingredient
2 cups Nam sup (stock)
1 cup Shrimp (about 10 to the pound size)
1 cup Cooked rice
½ 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)
½ teaspoon Prikthai (black pepper), freshly ground
\N \N Bai chi (coriander/cilantro leaves), to garnish

This is the answer to the question "if Thais eat so much hot and spicy food, what do they eat for breakfast?" (but they also eat som tam and curries...)

khao tam is a fairly bland and innocuous soup, that is always considered a meal in itself (never served with other foods). Whilst it can be made with almost any meat, it is most commonly made with seafood combinations, or just plain khao tam.

Method: Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and 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.

Serving & Storage: (serves 4)

Posted to CHILE-HEADS DIGEST V3 #154 Date: Sat, 9 Nov 1996 08:21:11 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>

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