1 liter (4 cups) chicken stock
2 stalks celery, thinly sliced
15 ml (1 tbsp) crushed fresh ginger
generous pinch ground white pepper
250 g pork fillet, roughly chopped
1 cup cooked Spekko Royal Umbrella Jasmine Rice
60 ml (1/4 cup) fish sauce
15 ml (1 tbsp) sugar
juice of 2 limes
60 ml (1/4 cup) sunflower oil
2 cloves garlic, thinly sliced
1. Bring the stock the boil.
2. Add the celery, ginger, pepper, pork fillet, rice, fish sauce, sugar and lime juice.
3. Simmer for 10 minutes.
4. Heat the oil and fry the garlic slivers until crisp.
5. Serve soup topped with garlic and fresh coriander.