Rice Soup with Prawns (Shrimp) (Kao Tom) Recipes

Ingredients :

2 tbsp vegetable oil

2 stalks celery, sliced

4 cups water

125g cooked rice

2 tbsp fish sauce

1 tbsp ground white pepper

6 cloves garlic, peeled and sliced

375g small prawns (shrimp), peeled and deveined

8 thin slices fresh ginger

2 spring onions (scallions), green part only, chopped

a few coriander (cilantro) sprigs, to garnish

Method :

Heat 1 tablespoon of the oil in a medium pan. Add the celery and sauté for 3-5 minutes. Add the water and bring to a fast boil. Reduce the heat and simmer for 1 minute before adding the rice, fish sauce and white pepper. Continue to simmer gently. Meanwhile, heat the remaining oil in a medium pan. Add the garlic and cook over a medium heat until golden brown. Add the prawns and stir fry for 3-5 minutes. Add to the soup and simmer for 1-2 minutes. Ladle the soup into serving bowls. Add two slices of ginger to each serving and garnish with the spring onion and coriander sprigs. Serve immediately.

A simple yet very refreshing soup. Unlike in Western cooking, most of the soups found throughout Southeast Asia are cooked with water instead of stock. As a result, they are very light and always take on the flavor of the added herbs. The addition of coriander or ginger just before serving gives this soup one of the many beautiful aromas associated with Southeast Asian cuisine.

Serves 4 - 6

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