2 cups Thai Soup Stock or chicken broth
2 stalks celery, thinly sliced
2 teaspoons minced fresh ginger
1/4 teaspoon ground white pepper
4 ounces pork or chicken, coarsely chopped
1 cup cooked Thai Kitchen® Jasmine Rice
2 tablespoons Thai Kitchen® Premium Fish Sauce
1 tablespoon 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.