Wash rice and cook slowly in the chicken stock until soft. Add the pickled radish.
Puree the chicken breast with the garlic clove, soy sauce and chili peppers in a blender and form small balls. Add to the soup and simmer for about 10 minutes. Season with fish sauce, sugar, chili peppers or chili powder. Chop the celery and spring onions and add.
Sprinkle with chopped ginger and roasted, chopped garlic and serve.
The chicken can be exchanged, it also tastes good with shrimp, seafood, fish, pork.
This thick breakfast soup can be found in many Asian countries. In Thailand it is called &