2 c Nam sup (stock)
1 c Shrimp (about 10 to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese celery - celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao (light soy sauce)
1/2 ts Prikthai (black pepper), freshly ground
Bai chi (coriander/ cilantro leaves), to garnish

Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, add the celery, soy sauce, pepper and rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.