Khmer Style Rice Soup

(babah - Cambodia). Place the water in a large heavy pot over medium heat, add the lemongrass, soy sauce, and ginger, and bring to boil. Boil vigorously for 5 to 10 minutes, then sprinkle in the rice and stir gently with a wooden spoon until the water returns to a boil. Maintain a steady gentle boil until the rice is tender, 15 to 20 minutes, then turn off the heat. Remove and discard the lemongrass and ginger if you wish. In the meantime, in a wok or small heavy skillet, heat the oil. Add the garlic and stir-fry for 30 seconds, or until it is starting to turn golden. Leaving the oil in the skillet, transfer the garlic to the soup and stir in. Combine the light soy sauce and chile in a condiment bow; set aside. In the remaining oil in the wok or small heavy skillet, heated to medium-high, toss the shallots and cook, stirring constantly, until golden, 2 to 3 minutes. Turn the shallots and oil out into a small bowl and set aside. Just before serving, reheat the soup, stirring to prevent it from sticking. Divide the basil between four large soup bowls. Top the basil in each bowl with 1/2 C bean sprouts and a pinch of scallions. Pour the soup over top, then top each with another pinch of scallions, some shallots and oil, a very generous grinding of pepper, and a scattering of chopped peanuts. Serve with the light soy sauce and chiles and lime wedges if you wish. Serves 4 as a one-dish meal