Khao Tom Pla (Rice Soup With Fish) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from the kitchen of a local Thai restaurant near my hometown. 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) |
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.
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