Khao Tom Pla (Rice Soup With Fish)
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml oil
- 3 garlic cloves, minced
- 1419.54 ml chicken stock
- 3 slice fresh galangal root or 3 slice fresh gingerroot
- 14.79 ml pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
- 4.92 ml salt
- 2.46 ml white pepper
- 709.77 ml cooked jasmine rice or 709.77 ml cooked long-grain rice
- 453.59 g fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
- 1 stalk celery, sliced thinly
- 29.58 ml nam pla
- 2 scallions, thinly sliced (optional)
- 29.58 ml fresh cilantro leaves, minced (optional)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!