[jester]

20 pcs quail eggs, hard boiled and peeled
1 teaspoon fresh ginger finely sliced
1 tablespoon vegetable oil
1 cup rice grains(uncooked)
3 cloves minced garlic
7 cups water
1 medium onion, finely sliced
2 tablespoon fish sauce (patis)
5 stalks scallion(spring onion) finely sliced
salt and pepper to taste

• In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Then add fish sauce.
• Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionallyfor about 40 minutes or until the consistency of a light creamed soup has been reached.
• Add the quail eggs and correct seasonings to taste. Stir in a small amount of sliced scallion.
• If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced scallions just before serving.
• If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish.
• Yield: 6 - 8 servings.