FRIED EGG IN CLEAR SOUP

Ingredients
- 200 grams ground pork
- 100 grams vermicelli noodle (optional)
- 6 eggs, beaten
- ¼ cup oil
- 1 tablespoon. crispy fried chopped garlic (for topping)
- ½ cup thin sliced onions
- 6 cups chicken stock or water
- 1/ 3 cup fish sauce
- 1/8 teaspoon white pepper
- 300 grams chinese cabbage, cut into well pieces
- 2 spring onions cut into 1 inch long pieces

Fried egg in soup

Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

RED CURRY WITH CHICKEN AND BAMBOO SHOOTS

Ingredients
- 400 grams chicken, sliced into well pieces
- 2 1/2 tablespoons red curry paste
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 1/4 teaspoon sea salt
- 3 fresh red chilies, sliced diagonally
- 1/2 cup basil leaves
- 1/4 cup kaffir lime leaves, torn
- 1 1/2 teaspoons palm sugar (or brown sugar)
- 1 can bamboo shoots, sliced

RED CURRY WITH CHICKEN AND BAMBOO SHOOTS  

Preparations
1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.

2. Add the chicken and stir until cooked through.

3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.

4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.