Rice Porridge with Shrimp and Vegetables

Name: Rice Porridge with Shrimp and Vegetables
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 2 ladles cooked white rice; 4-5 fresh shrimp; Napa cabbage, as much as you like; Carrot, as much as you like; Fried garlic; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons light soy sauce; 1 tablespoon fish sauce; 1/2 tablespoon white sugar; 2 cups water (about 500 ml)

Oum-Oum Naruethai @COum

กทม

Shrimp and vegetable rice porridge for days when you're not feeling well. Easy to eat with hot rice porridge.

Oum-Oum Naruethai @COum

กทม

Shrimp and vegetable rice porridge for days when you're not feeling well. Easy to eat with hot rice porridge.

Saved

Ingredients

30 minutes

Serves 2 servings

Main Ingredients
2ladles cooked white rice
4-5fresh shrimp
Napa cabbage, as much as you like
Carrot, as much as you like
Fried garlic
Seasonings for the broth
1/2 teaspoonsalt
1/2 teaspoonblack pepper
2 tablespoonslight soy sauce
1 tablespoonfish sauce
1/2 tablespoonwhite sugar
2 cupswater (about 500 ml)

Saved

Steps

30 minutes

1

Prepare the vegetables: Cut the carrot and napa cabbage into small pieces. Pour water into a pot and bring to a boil. Add the vegetables and cook until they start to soften and the carrot is slightly tender. Add the seasonings for the broth.
2

Cut the shrimp into bite-sized pieces, or leave them whole if you prefer larger pieces. After cutting, sprinkle with salt and black pepper, and mix well with the shrimp.
3

Add the shrimp to the pot. When the shrimp start to cook, add the cooked rice. If any foam forms from the shrimp, skim it off. Simmer until the rice softens. Serve in a bowl, sprinkle with a little fried garlic, and serve hot. If you like, you can also add cilantro or celery.