Gaeng khao (sticky rice soup)

Instructions

1. Drain the soaked sticky rice and rinse it. Thinly slice the onion and crush the garlic.
2. Fry the onion and garlic in the oil over medium heat for 4 minutes, until golden.
3. Add the sticky rice and stir for 2 minutes to coat it in oil.
4. Pour in the stock, bring to the boil, then lower the heat and simmer for 30 minutes, stirring now and then, until the rice breaks down.
5. Season with fish sauce and salt, then add some pepper.
6. Serve hot, garnished with spring onions and coriander, with an egg cooked in the soup if you like.