KHAO TOM KAI (Rice Soup with Egg)

SERVES: 4

Ingredients
1 lemon grass stalk, cut to a tassel
2.5cm cube of ginger, shredded
2 chicken or duck eggs
2 tablespoons chopped spring onion leaves
2 tablespoons chopped basil leaves
1 to 3 red chillies, chopped
fish sauce to taste
75g (23/40Z ) jasmine or long grained rice
700ml (11/4 pints) chicken stock
1 tablespoon magic paste
1 teaspoon shrimp paste
1 teaspoon chilli jam

Method
1. Immerse the rice in ample cold water for about 10 minutes.
2. During this time bring the stock to the simmer in a 2.25 litre
saucepan. Add the pastes, chilli jam, lemon grass, and ginger.
3. Rinse the rice several times, until the water runs more or less clear.
4. Add the rice to the soup. Stir until it is swirling around (to prevent it
sticking to the bottom of the pan).
5. Simmer for about 10 minutes.
6. Put the eggs into the soup and as the yolks start to set, break them, but
don't whisk or stir vigorously. Simmer until the rice is completely tender.
7. Add the leaves and chillies and season with the fish sauce, then ,serve hot.