Khao Tom Pla (Rice Soup With Fish)

• oil2 tablespoons
• garlic cloves, minced↗3
• chicken stock↗6 cups
• slices fresh galangal root or 3 slices fresh gingerroot↗3
• pickled cabbage, minced↗1 tablespoon

  called tang chye, chinese pickled cabbage; optional

• salt↗1 teaspoon
• white pepper1⁄2 teaspoon
• cooked jasmine rice or 3 cups cooked long-grain rice↗3 cups
• fresh fish fillet, cut into bite-sized pieces1 lb

  red snapper, flounder or salmon

• stalk celery, sliced thinly↗1
• nam pla↗2 tablespoons
• scallions, thinly sliced↗2

  optional

• fresh cilantro leaves, minced↗2 tablespoons

  optional

Step-by-step instructions

1. 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. 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. 3

   Add the rice and bring the mixture to a boil.

4. 4

   Add the fish pieces and simmer for about 5 minutes until fish is cooked.

5. 5

   Stir in the celery and fish sauce and remove from heat.

6. 6

   Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.