Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper
Directions:
1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. …read more

Also known as Lemongrass Soup with Shrimp, is this week’s Seafood Sundays feature.
Lemongrass carries an aromatic citrusy scent that, along with the kaffir lime leaves, balances the heat of the roasted chili paste in this signature Thai dish.
Ingredients:
375 g large shrimp (prawns) in the shell
2 tbsps vegetable oil
4 lemongrass stalks, tender midsection only, smashed and cut into 2-inch lengths
6 slices fresh galangal or 3 slices dried galangal
6 green Thai chilis or 8 green serrano chilis, cut in half crosswise
6 cups chicken stock
8 kaffir lime leaves, spines removed
1-2 tbsps roasted chili paste, or to taste
1 cup drained canned straw mushrooms
4-inch piece …read more