Spicy Tomato Egg Drop Soup

A spicy twist on the traditional Chinese Egg drop soup. The chilies and tomato add great flavor to this otherwise bland soup that is eaten to sooth your stomach while sick. The finishing steps add a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands of cooked egg that float in the soup.
Ingredients
4 tbsp vegetable oil
5 eggs
1 tbsp lemon grass
1 medium onion, finely sliced
2 garlic cloves, shredded
2 green chilies, seeded and sliced
1oz ginger or galangal, shredded
3 3/4 cup chicken stock
2 tbsp mushroom sauce or fish sauce
1 tbsp dark soy sauce
1 tbsp red wine vinegar
freshly ground black pepper
1 tbsp brown sugar
1 can of hunts fire roasted diced red tomatoes

Garnishings
Chopped Cilantro or mint

Directions
1. Heat oil in a deep pan. Then add onion, garlic, chilies, ginger or galangal, and cook until golden brown.
2. Add mushroom sauce, soy sauce, lemon grass, brown sugar, and tomatoes. Cook for 2 minutes.
3. Add Chicken stock and bring to boil. Boil for 2 minutes.
4. Add vinegar and black pepper.
5. While the soup is boiling crack a egg into the liquid and rapidly stir immediately to make fine strings of egg. Continue to boil and add the other 4 eggs. Remove the pan from the heat source and cover.
6. Add chopped cilantro.