Khao Tom Moo (Rice Soup) 2 tablespoon oil 2 garlic cloves finely chopped 16 fl oz chicken broth 1 teaspoon preserved radish 1 tablespoon fish sauce 2 oz minced/ground pork 1 cup cooked rice 1 coriander leaves to garnish In a frying pan/skillet heat the oil fry the garlic until golden brown and set aside. In a sauce-pan, heat the stock with the preserved radish. Add the soy sauce, pepper and fish sauce. Bring to simmering point. Holding the minced pork loosely in one hand, pull off small pieces with the other hand and drop into the stock. When all is added, cook for a minute. Add the cooked rice and stir thoroughly cook for 4-5 minutes until the rice is heated through and soft. The soup should be quite thick. Ladle into individual bowls, add one teaspoon each of the garlic and oil mixture, and garnish with coriander leaves. This is a standard Thai breakfast - a soup made from the previous evening's rice. It is very filling so it cannot really be served as part of a full meal. The taste is pleasantly savory, but as it lacks the punch of much Thai food we think of it as rather bland and often use it as invalid food. Yield: 1