Khao Tom Gung
Thai Rice Soup With Shrimp

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Ingredients
2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced thai celery (including the leaves)
half teaspoon preserved cabbage
2 tablespoons fish sauce - nam pla
1 tablespoon seasoning soy sauce
1 tablespoon garlic, thinly sliced
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound)  fresh prawns, or half a pound of smaller ones, shelled, de-veined, and butterflied.

Method
1. In a very small amount of oil sauté the garlic until golden brown and beginning to crisp up
2. Pour in the water, and bring to the boil
3. add the celery, seasoning soy sauce, fish sauce and pepper powder
4. stir until it boils again
5. add the rice, preserved cabbage and return to the boil
6. continue to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white.
7. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves.