Eggs in Tom Yam Soup Recipe

                                                Eggs in Tom Yam Soup Recipe

Ingredients:

6 Chili padi (bird's eye chili)

2 cloves Garlic

2 Shallots

2 tablespoons Cooking oil

2 stalks Lemon grass (white part), pound lightly

3 cups Water

1 cup Thick coconut milk

2 Tom Yam cubes

1 Anchovy cubes

2 tablespoons Lime juice

4 Hard-boiled eggs, halves

Limau purut leaves (Indonesian lime leaves)

Salt and pepper to taste

Pinch of salt

Cooking Procedure:

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Pound the chili padi, garlic and shallots to a smooth paste.
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Heat the oil in a deep pot.
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Fry pounded ingredients and lemon grass until fragrant.
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Add water and bring to the boil.
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Add coconut milk, tom yam cubes, anchovy cubes and the limau purut leaves.
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Allow the mixture to boil slightly.
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Finally add salt, pepper, sugar and lime juice.
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Place the hard-boiled eggs in a soup bowl.
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Pour the hot soup over the boiled eggs and serve immediately.