Ingredients

• 1.5 litre chicken/vegetable stock
• 1/2 cup - carrot, cut into thin strips
• 1/2 cup - button mushroom, sliced
• 1/3 cup - jasmine or Basmati rice
• 2 tbsp - vegetable oil
• 1 tsp - ginger, minced
• 15 cm - lemon grass, long stem
• 1 tbsp - mint leaves, chopped
• 1 tbsp - coriander leaves, chopped
• 1 fresh red chilli, sliced
• coriander springs to garnish
• 2 tbsp - lime juice
• salt to taste

How to Make Oriental Rice Soup

• Heat the vegetable oil in a deep pan.
• Add ginger and fry for few seconds.
• Add 1/2 the stock. (Boil the remaining stock and keep it hot)
• Lightly bruise the lemon grass stem and add to the pan with mint and coriander leaves.
• When the stock begins to boil wash the rice, drain and add to the pan.
• Simmer till the rice is half cooked.
• Add carrot, mushroom, red chilli and salt.
• When the rice is cooked but still chewy (avoid over cooking), add the remaining stock.
• Let the soup boil for 1 minute.
• Remove from heat, discard the lemon grass.
• Add lime juice and serve hot, garnished with a couple of coriander sprigs.