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Recipe from: Thai Soups and Salads by Nongkran Daks and Alexandra Greeley
3 cloves garlic, chopped
2 tablespoons vegetable oil
6 cups chicken stock
4 cups cooked Thai jasmine rice, or other long grain rice
3 thin slices galangal
1 teaspoon salt
½ teaspoon freshly ground white pepper
1 tablespoon chopped pickled cabbage (tang chye or tung chai)
1 pound fish fillets, such as red snapper, flounder or salmon, cut into bite-sized pieces
1 stalk celery, finely sliced
2 tablespoons fish sauce
2 spring onions (scallions) thinly sliced
2 sprigs fresh cilantro, roughly chopped
¼ cup chile vinegar
Cook the garlic in the oil in a large wok or pan over medium heat until brown, about 2 minuts. Set aside.
Place the stock in a large saucepan and add the rice, galangal, salt, pepper and pickled cabbage, and cook over medium-low heat for about 10 minutes. Add the fish and continue cooking until the fillets are opaque, about 10 minutes. Add the celery and fish sauce.
Ladle the soup into individual serving bowls and garnish each serving with fried garlic, spring onion and fresh cilantro. Season with chile vinegar, if desired.
4 medium red or green chiles, sliced
½ cup cider vinegar
Combine chile slices and cider vinegar in a small bowl and stir well.