| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | 1 | Servings | |
INGREDIENTS
| 2 | c | Nam sup (stock) |
| 1 | c | Shrimp (about 10 to the pound size) |
| 1 | c | Cooked rice |
| 1/2 | c | Kheun chai (chinese celery – celeriac), chopped |
| 2 | tb | Nam pla (fish sauce) |
| 1 | tb | Kratiem (garlic), crushed |
| 1 | ts | Si-iew khao (light soy sauce) |
| 1/2 | ts | Prikthai (black pepper), freshly ground |
| Bai chi (coriander/cilantro leaves), to garnish |
INSTRUCTIONS
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 CHILE-HEADS DIGEST V3 #154 Date: Sat, 9 Nov 1996 08:21:11 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
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