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Khao Tom Hed Hom
Black Mushroom Rice Soup

125 gr brown jasmine rice
12 pc black mushroom
2 shallots
2 tsp. preserved salty lettuce
2 cloves garlic
1/2 tsp. ground peppercorns
1/2 tsp. coriander root
5 tbsp. white soy sauce
2 tbsp. oil

125 gr celery, bite-sized cut

Cut the mushroom, then shallots, the garlic and the coriander roots fine. Boil the rice in plenty of water to make rice soup. Heat the oil in a wok and fry the garli, the peppercorns, the coriander roots, the shallots and the lettice until its golden brown. Add the mushrooms and the soy sauce untilt its cooked. Then add the rice stock and the celery and cook it until its done. Garnish it with celery.
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