Khao Tom Pla (Rice Soup With Fish)

• 2 tablespoons oil
• 3 garlic cloves, minced
• 6 cups chicken stock
• 3 slices fresh galangal root or 3 slices fresh gingerroot
• 1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 cups cooked jasmine rice or 3 cups cooked long-grain rice
• 1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
• 1 stalk celery, sliced thinly
• 2 tablespoons nam pla
• 2 scallions, thinly sliced (optional)
• 2 tablespoons fresh cilantro leaves, minced (optional)

1. Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
2. In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
3. Add the rice and bring the mixture to a boil.
4. Add the fish pieces and simmer for about 5 minutes until fish is cooked.
5. Stir in the celery and fish sauce and remove from heat.
6. Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.

oil, garlic, chicken stock, galangal root, cabbage, salt, white pepper, jasmine rice, fresh fish fillet, celery, scallions, fresh cilantro

Taken from www.food.com/recipe/khao-tom-pla-rice-soup-with-fish-406248 (may not work)