Thai (Khao Tom) Rice Soup

You can substitute chicken, prawns or seafood for the pork.

Thai (Khao Tom) Rice Soup
Serves 4

6 cups pork or chicken stock
1 tbsp ginger root, finely minced
2 large shallots, minced and crushed
1 stalk lemon grass cut in half
¼ cup rice
½ pound ground pork
2 eggs
2 tbsp fish sauce
1 tbsp Maggi sauce
Q scallion, sliced for garnish
1 tbsp deep fried garlic for garnish
1 tbsp fresh coriander, chopped for garnish
In the wok heat the stock, and then add ginger root, shallots, lemon grass and rice. Bring to a boil and reduce to simmer. Simmer for 20-30 minutes or until soup is porridge-like consistency, stirring occasionally. Remove and discard lemon grass. Add the pork and fish sauce and then break the eggs into the soup, stir and then simmer five minutes more. Garnish with scallions, fried garlic and coriander.