Instructions: Heat peanut oil in a pot and saute shallots until translucent. Sprinkle in sugar and allow to caramelize. Add tomatoes, cover, and braise briefly, then pour in chicken stock. Add ginger and lime leaves, and bring to boil. Reduce heat and simmer 20 minutes. Season with salt, pepper and fish sauce. Remove ginger and lime leaves at the end of 20 minutes and discard.

Ladle off 1 cup of soup and pour into small pot; heat to just below boiling.

Beat eggs and slowly trickle into hot soup. After 30 seconds, gently stir with fork - this creates the egg drops - and simmer briefly.

Bring remaining soup to boil. Using slotted spoon, transfer egg from broth to soup, discarding broth after removing egg drops. Simmer 1 minute, stirring carefully. Add scallions; season to taste with fish sauce, salt and pepper and garnish with cilantro leaves. Serve immediately.

Serves 4

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