Instructions: In a food processor, chop fine the nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to form a paste.

In a large pot, combine the paste with the water, beef, lemongrass, and 1 lemon slice and bring mixture to a boil over moderate heat.

In the food processor, blend rice mixture to coarse consistency and add this to the beef mixture. Cook the soup covered, over low heat for 1 1/2 to 2 hours, or until the beef is tender. Adjust the seasoning.

Serve the soup hot, garnished with egg and lemon slices

This recipe yields 6 to 8 servings.

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