6cups pork stock or 6 cups chicken stock
1tablespoon minced fresh gingerroot
2large shallots, minced and crushed
1celery, chopped fine
1stalk lemongrass, cut into 1 to 2 inch pieces
1 1⁄4cups cooked rice
1⁄2lb minced ground pork
2tablespoons Thai fish sauce
1tablespoon lime juice
1⁄2bunch fresh cilantro, rough chop
- In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
- Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
- Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
- Garnish with scallions and cilantro.