Ingredients :2 cups water1 cup cook

Ingredients :
2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method:

1.In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil.

2.Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.

3.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

ผลลัพธ์ (อังกฤษ) 2:

Ingredients:
2 cups Water
1 Cup cooked Thai Jasmine Rice
1 Cup Thinly Sliced ​​Chinese celery (including the Leaves), or Spring Onion
Half teaspoon preserved cabbage
2 tablespoons Fish Sauce
1 tablespoon Maggi Seasoning
1 tablespoon garlic, Thinly Sliced
​​Shiitake Mushrooms, Sliced ​​(optional. )
1 teaspoon Thai Pepper Powder
Fried garlic to taste, and a Half teaspoon of salted Radish always Adds a Nice taste You also Need 4 Large (8 to the Pound) shrimp, or Half a Pound of smaller Ones, shelled, deveined, and butterflied. , or Half a Pound of Other Flavor ingredient. Method: 1.In a very saute the garlic until Small amount of Oil and Golden Brown Beginning to Crisp up. Pour in the Water, and bring to the boil. Add the celery 2.Next, Maggi Sauce, and Fish Sauce and Pepper Powder, and stir until it boils Again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Add the shrimp now, and Cook until they turn Pink. 3.Transfer to a Serving Dish, Fried Sprinkle garlic over each Serving, and Garnish with chopped Coriander / cilantro Leaves, we like a few thin slices of Fresh Add to Ginger also (See. picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

ผลลัพธ์ (อังกฤษ) 3:

Ingredients:
2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or. Spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1, tablespoon garlic. Thinly sliced
Shiitake, mushrooms sliced (optional)
1 teaspoon Thai pepper powder
fried garlic, to tasteAnd a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound), shrimp or half. A pound of smaller ones shelled deveined,,,, and butterflied or half a pound of other flavor ingredient.



, Method 1.In A very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in, the water and bring to. The boil.

2.Next add, the celeryMaggi sauce and fish, sauce and, pepper powder and stir until it boils again. Now add the rice preserved cabbage shiitake,,,, And return to the boil continuing simmer stirring, to, occasionally. Now add the shrimp and cook, until they turn pink.
.
3.Transfer to a, serving dish sprinkle fried garlic over, each serving and garnish with chopped coriander / cilantro, leavesWe like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of. Moo Yong dried pork on the side with this soup.
.