Recipe - Khao Tam Kung (Prawn And Rice Soup)

2 cup Nam sup (stock)
1 cup Shrimp (about 10 to the
pound size)
1 cup Cooked rice
One half cup Kheun chai (chinese celery
celeriac), chopped
2 tablespoon Nam pla (fish sauce)
1 tablespoon Kratiem (garlic), crushed
1 teaspoon Siiew khao (light soy
sauce)
One half teaspoon Prikthai (black pepper),
freshly ground
Bai chi (coriander/cilantro
leaves), to garnish

This is the answer to the question "if Thais eat so much hot and spicy
food, what do they eat for breakfast?" (but they also eat som tam and
curries...)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method: Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving & Storage: (serves 4)

Posted to CHILEHEADS DIGEST V3 #154

Date: Sat, 9 Nov 1996 08:21:11 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th