Tomato and Egg Drop Soup -- (Easy Vietnamese Style Cookery, Australian Women's Weekly)

1 tbsp peanut oil
6 green shallots, chopped
2 cloves garlic, crushed
1 tsp grated fresh ginger (optional) 1 796 g tin tomatoes
2 tsp sugar
2 c vegetable stock( for a thinner soup add 4 c stock)
2 tbsp fish sauce
1 egg, lightly beaten
2 tbsp chopped fresh coriander leaves (optional)
1 tsp lime juice
½ tsp ground black pepper (optional)

Heat oil in large pan, add shallots, garlic and ginger, cook, stirring, until shallots are soft.

Add undrained well-crushed tomatoes, stock and sauce, bring to boil, simmer uncovered, 20 minutes.

Just before serving, pour egg into simmering soup in a thin stream, stir gently until threads form. Stir in coriander, juice and pepper.

Serves 4 to 6.

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