Summary

Ingredients

• 1 liter chicken broth, homemade would course be best
• 2 cups rice (cooked jasmine), including leftovers from the day before
• 3 tablespoon soy sauce, light
• 1 tablespoon fish sauce
• 3 cloves garlic, preferably young and fresh
• 1 stick celery (Thai), thinly sliced and without cabbage
• 1 bunch spring onions (Thai), cut into fine rings
• 1 bunch coriander greens
• 150 g shrimp (s), small ones without tails
• 3 dashes lime juice
• 0.5 teaspoon ½ cane sugar or palm sugar
• some oil (peanut or other vegetable oil)

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Instructions

1. Prepare the cooked rice from the day before or cook fresh jasmine rice according to instructions.
2. Finely slice the garlic, ideally young, green garlic, with a little peel and fry it in a pan with a little peanut oil until crispy until golden and drain on a plate with kitchen paper.
3. Bring the chicken broth to the boil, add the cooked rice and season with soy sauce, fish sauce and the fried garlic.
4. Add the spring onions, the Thai celery and the plucked leaves from 2 - 3 stalks of coriander to the soup.
5. Then add the prawns, simmer briefly and cook for about 2 - 3 minutes, then season with the sugar and lime juice.
6. A very popular Thai breakfast soup.
7. Also tastes good with fried chicken (cut very small) or without anything.