2 cups (500 mL) Thai Soup Stock or chicken broth
2 stalks celery, thinly sliced
2 teaspoons (10 mL) minced fresh ginger
1/4 teaspoon (1 mL) ground white pepper
4 ounces (113 g) pork or chicken, coarsely chopped
1 cup (250 mL) cooked Thai Kitchen® Jasmine Rice
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) vegetable oil
2 cloves garlic, thinly sliced
Fresh cilantro sprigs (optional)
BRING stock to boil in medium saucepan on medium-high heat. Add celery, ginger and white pepper. Add the meat, a little at a time, stirring to break meat up. Stir in cooked rice and fish sauce; simmer 5 to 7 minutes or until meat is cooked through.
HEAT oil in small skillet on medium-high heat. Add garlic; stir fry until golden brown and crisp. Drain on paper towels. (This can be done in advance or the day before).
LADLE soup into bowls. Sprinkle with crisp garlic. Garnish with cilantro, if desired.