Thai khao tom rice soup with prawns

Ingredients

For 1 serving

• Jasmine rice45 g
• Chicken broth450 ml
• Shrimp100 g
• Garlic1 clove
• Ginger5 g
• Lemongrass5 g
• Fish sauce1 teaspoon
• Cilantro4 g
• Peanut oil1 teaspoon
• White pepperto taste

Contains: nuts, shellfish, fish, celery,

Method

1. Rinse the jasmine rice; peel the ginger and slice it; remove the outer leaves of the lemongrass and bruise the stalk with the back of a knife, then cut it into 3–4 cm pieces.
2. Put the rice in a pan with the chicken stock, ginger and lemongrass, bring to the boil over medium heat, then turn down and cook over low heat for 15 minutes, until the grains are soft but still whole in a clear broth.
3. Meanwhile peel the prawns, score their backs and remove the black vein; peel the garlic and slice it thinly.
4. Heat the groundnut oil in a small pan over medium-low heat and cook the garlic for 2–3 minutes, until golden and crisp; take it off at once, as it burns in seconds, and keep it aside with its oil.
5. Remove the lemongrass and ginger, add the prawns and fish sauce to the soup and cook for 3 minutes, until the prawns are pink and curled.
6. Pour into a bowl and finish with the crispy garlic and its oil, the coriander and a grind of white pepper.