2 spring onions (scallions), green part
a few coriander (cilantro) sprigs, to
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.
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