Khao Tom Pla (Rice Soup With Fish)

Ingredients

• 2 tablespoons oil
• 3 garlic cloves, minced
• 6 cups chicken stock
• 3 slices fresh galangal root or fresh gingerroot
• 1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 cups cooked jasmine rice or 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)

Directions

1. 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. 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. 3

   Add the rice and bring the mixture to a boil.

4. 4

   Add the fish pieces and simmer for about 5 minutes until fish is cooked.

5. 5

   Stir in the celery and fish sauce and remove from heat.

6. 6

   Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.