Khao Tom Pla (Rice Soup With Fish) - cooking recipe

Ingredients

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 white 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)

Preparation

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.
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.
Add the rice and bring the mixture to a boil.
Add the fish pieces and simmer for about 5 minutes until fish is cooked.
Stir in the celery and fish sauce and remove from heat.
Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.