Rice Soup with Mangrove Crab – Kao Thom Bpuu Tarlae

Grind ginger, coriander roots, salt, garlic and peppercorns in mortar to a paste. Make long grain rice into clear soup. Heat oil, pour in paste and fry until fragrant. Add crab meat and cook until tender (4 to 6 min), making sure not to burn the garlic in the paste. Season with fish or soy sauce and sugar. Stir crab meat mixture into soup. Add dried crab tails and celery and sprinkle with preserved cabbage.

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