🇹🇭 Thai

Eggs Tom Yum

Name: Eggs Tom Yum
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: to taste Salt; 1, diced Garlic; 6 Eggs; 200 g Mushrooms; small handful Thai Basil; 5 Kaffir Lime Leaves; 3 cloves, minced Shallots; 1 litre Stock or Broth; 1 tbsp Coconut Oil; 1/2 tsp Red Curry Paste; 2 stalks Lemongrass; 4 slices Galangal; 1 tbsp Chili Paste

🇹🇭 Thai

Hot-and-sour Tom Yum with eggs, lemongrass and lime — Thailand's most famous soup. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Eggs6
Mushrooms200 g
Thai Basilsmall handful
Kaffir Lime Leaves5
Shallots3 cloves, minced
Stock or Broth1 litre
Coconut Oil1 tbsp
Red Curry Paste1/2 tsp
Lemongrass2 stalks
Galangal4 slices
Chili Paste1 tbsp

Instructions

1
Sweat the garlic in the Coconut Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and red curry paste and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with thai basil and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: TOM YUM EGG STIR FRY (TELUR TUMIS TOM YUM) | Su's Cookbook · on YouTube