Thai rice soup with shrimp

Ingredients for 4 servings:

• 1 liter chicken broth (homemade would be best, of course)
• 2 cup(s) jasmine rice, cooked (also leftovers from the day before)
• 3 tbsp soy sauce, light
• 1 tbsp fish sauce
• 3 cloves garlic, preferably young fresh
• 1 stalk(s) celery (Thai), finely sliced ​​and without leaves
• 1 bunch spring onion(s) (Thai), cut into fine rings
• 1 bunch of coriander leaves
• 150 g shrimp(s), small without tails
• 3 dashes lime juice
• ½ tsp cane sugar or palm sugar
• some peanut oil or other vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Kao Thom Gung

Set aside the cooked rice from the day before or cook fresh jasmine rice according to the package instructions. Finely grate the garlic – young, green garlic with some of the skin on is ideal. Fry it in a pan with a little peanut oil until crispy and golden brown, then drain on a plate lined with kitchen paper. Bring the chicken stock to a boil, add the cooked rice, and season with soy sauce, fish sauce, and the fried garlic. Add the spring onions, Thai celery, and the torn leaves from 2-3 cilantro stalks to the soup. Then add the shrimp, bring to a simmer, and cook for about 2-3 minutes. Season to taste with the sugar and lime juice. A very popular Thai breakfast soup. Tip: Also delicious with fried chicken (chopped very finely), or on its own.