Thai Rice Soup With Shrimp Recipe

Name: Thai Rice Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice; Shrimp; Vegetable Oil; Chopped Gralic; Thai Celery; Tung Tsai (Chinese Pickle--Dry Cabbage leaves); Pepper; Soy Sauce; Salt; Roof of Thai Parsley

Servings: persons

1
Boil rice into the water and till the soup is thickened and rice is tender and sticky, about 20 minutes.
2
Boil water with the roof of Thai Parsley (The roof should be smash--more flavor of the Parsley) Add Tung Tsai into the put together with the rice, till boiling and then add shrimp. (Peel and Devein Shrimp) -- Then add a little salt and soy sauce. keep for 2 - 3 minutes till the soup cooked proper.
3
Prepare: Garlic with oil to put on top the soup. Boiling vegetable oil on a pan, till get heat then add the chopped garlic till the garlic turn light yellow. (To avoid to to burn your garlic, when it's turned to a little yellow, you should turn off the stove and pour it into a clean bowl
4
Serve the rice soup into a bowl and add the garlic oil a little with chopped Thai celery and sprinkling pepper on the soup.
5
You can add more flavor you like such as chilly, powder vinegar or Ffsh sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Rice, Shrimp, Vegetable Oil, Chopped Gralic, and more.

Yes, Thai Rice Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Rice Soup With Shrimp

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