Khao Tom Pla (Rice Soup With Fish)

Celticevergreen's Note:

This recipe comes from the kitchen of a local Thai restaurant near my hometown.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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
• ½ 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)

Directions:

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