6 cups pork or chicken stock
1 rib of celery, (finely chopped)
1⁄2 lb ground pork (minced )
1 1⁄4cups cooked rice
1 tablespoon gingerroot (minced)
2 shallots, (minced and crushed)
1⁄2 bunch fresh cilantro, (roughly chopped)
1 stalk lemongrass, (cut)
2 tablespoons Thai fish sauce, plus more to taste
1 tablespoon lime juice
* Combine gingerroot, shallots, celery, lemon grass, broth and rice in a large saucepan. Bring to a boil and simmer for 20-30 minutes (with occasional stirring) or until the soup becomes porridge-like in consistency.
* Remove and discard the lemon grass. Add ground pork and stir, breaking up the pork until cooked, about 3 minutes. Add cilantro, lime juice, and fish sauce and simmer for another 5 minutes. Taste and season with more fish sauce if preferred.
* Divide soup into soup bowls. Top with tofu and cilantro. Serve hot and enjoy!