Recipe: Cambodian-Style Large Shrimp Soup

1- The day before
Prepare the broth in a large pot, place the ½ salmon heads, the sliced carrot, garlic, a little coarse sea salt, a little crushed pepper, moisten with 3 liters of water, then bring to a boil, add the rice and cook for 6 minutes, add a little sugar and fish sauce while remembering to remove the impurities rising to the surface, then turn off the heat, cover and leave covered until the next day.
The Next Day 30 minutes before serving
cook the vegetables (carrots and Swiss chard leaves) in a little juice, keeping them crispy, then in another pot pour the rest of the juice, cook your prawns (just bring to a boil) and put back in your soup then taste it (salty sweet).
Serve in hot deep plates a little soup
the small vegetables then the prawns and add at the last moment a few drops of lime juice.
Decorate with mint leaves and small edible flowers.