Thai shrimp rice soup (khao tom kung)

Grind white peppercorns, then pound in garlic and cilantro stems (or roots) to a fine paste.

Cut up the shrimp, keeping a few whole for garnish, and mix half the paste into the cut shrimp.

Heat a little oil in a small skillet and saute the cut shrimp until done, about one minute at most.

Deglaze the browned garlic bits off the pan with a little liquid ('with some sauce' as transcribed, 'which you will need for your soup anyway') and scrape them up.

Sear the whole shrimp for garnish.

Bring unsalted pork stock to a simmer with the other half of the paste; simmer or boil about a minute so the garlic cooks.

Season the broth with fish sauce and soy sauce; no sugar.

Put cooked jasmine rice in the pot, add the shrimp with its juices, and bring back to a simmer so the rice absorbs the broth.

Garnish with green onions, cilantro, fried garlic, a drizzle of garlic oil, preserved radish and the whole seared shrimp.