Ingredients

150 grams of fresh shrimps

1 egg

1 bowl of white rice

1 small winter vegetable spoon

1 tablespoon shredded ginger

1 tablespoon chopped green onion

1 tablespoon diced celery

1 tablespoon coriander

2 cups stock

1 tablespoon fish sauce

1/2 teaspoon white vinegar

1 teaspoon coconut milk

1/2 tsp sugar

Steps to make Thai shrimp porridge

1. Peel the shrimps, remove the intestines, wash and drain; remove the eggs Beat the egg liquid and set aside.

2. Heat a pot, add an appropriate amount of salad oil, fry the egg liquid in step 1 into egg skin, cut into shreds and set aside.

3. Take a pot, add rice, stock and ginger and cook until boiling.

4. Add the fresh shrimps, fish sauce, sugar, white vinegar and winter vegetables from Step 1 to Step 3 and continue mixing until the shrimps are cooked.

5. Sprinkle with chopped green onion, diced celery, coriander and egg shreds from Step 2. Add coconut milk when serving.