This soupy vegetable dish has plenty of savory liquid, which can be spooned over rice.

INGREDIENTS :
2 cups chicken stock
½ cup basic spice paste
1 stalk lemon grass, bruised
3 salam leaves
600 g long beans cut in 2.5 cm pieces
Salt and pepper to taste
Fried shallots to garnish

PREPARATIONS :
Heat chicken stock in saucepan. Add spice paste, lemon grass and salam leaves and simmer for 5 minutes. Add beans and bring to boil. Reduce heat and simmer until beans are cooked. Season to taste with salt . Garnish with fried shallots. Helpful hints: Any type of green bean can be used instead of the long Asian variety.