Eggs in Tom Yam Soup Recipe

                                                Eggs in Tom Yam Soup Recipe


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:


Pound the chili padi, garlic and shallots to a smooth paste.

Heat the oil in a deep pot.

Fry pounded ingredients and lemon grass until fragrant.

Add water and bring to the boil.

Add coconut milk, tom yam cubes, anchovy cubes and the limau purut leaves.

Allow the mixture to boil slightly.

Finally add salt, pepper, sugar and lime juice.

Place the hard-boiled eggs in a soup bowl.

Pour the hot soup over the boiled eggs and serve immediately.

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