Thai Tom Yum Soup enhanced with a Chinese ‘egg drop’ technique
This Tom Yum Egg Drop Soup recipe retains a classic spicy Thai broth and is enhanced with a fluffy egg drop omelette. Garnished with crisp lettuce, fresh herbs, spring onions, red chilli and plenty of tangy lime, it’s a deliciously refreshing, light and energy-boosting meal.
What does the ‘egg-drop’ mean?
The ‘egg drop’ refers to adding a beaten egg to soft boiling water or soup stock, in this case Thai Tom Yum broth, and then gently cooking it until it is firm and resembles an omelette.. This technique is often used in Chinese cooking.
What is Tom Yum Soup?
Tom Yum is a traditional hot and sour soup from Thailand, usually made with shrimp, chicken or pork. Vegetables can be sliced carrots, tomatoes, greens, spring onions or mushrooms. The word Tom represents the meaning of ‘boiling’, while Yum is a spicy and sour Thai salad. You could think of Tom Yum as a spicy salad soup.
What is Tom Yum paste made of?
Traditionally, chillies, garlic and shallots are roasted over a charcoal fire. These ingredients are then combined to make a paste called Nam Prik Pao. This is the base for the soup, which is then finished by adding fresh ingredients such as lemongrass, fish sauce, kaffir lime leaves, galangal (a root similar to ginger), lime juice and additional red chilli.
How do I make Tom Yum Soup Egg Drop Soup?
Prepared and jarred Tom Yum soup paste can be bought in Asian supermarkets and sometimes in the international section of large commercial supermarkets. Most people will be familiar with making the soup using the prepared paste. For a single serving, simply add 1 heaped teaspoon of tom yum paste to a saucepan with a cup of water or light stock, then once boiling drop in your beaten egg and allow it to puff up and expand.
Tom Yum Egg Drop Soup Garnish
When ready, pour the soup into a bowl and garnish generously with herbs such as mint, coriander or basil. Some people like to add coconut milk for extra flavour and to cool down the heat of the chilli.
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Recipe: Tom Yum Egg Drop Soup
Tom Yum Egg Drop Soup
Ingredients
- 1 heaped tsp Thai Tom Yum paste
- 250ml water or light stock
- 1 small tomato, sliced into wedges
- 1 egg
- Sea salt flakes
- Handful of crisp lettuce leaves
- Small handful of combined coriander and mint leaves
- 1/2 lime
- Black sesame seeds for garnish
- 1/2 birds eye red chilli, sliced thinly (optional)
Instructions
- Heat a small saucepan with a little oil. Add tom yum paste and fry for 10 seconds. Pour over water or stock and bring to a boil. Add tomato wedges and turn the temperature down slightly to a medium boil. Cook tomatoes for 2 minutes.
- Beat the egg in a separate bowl and season with a little salt.
- Drop in the beaten egg. Allow the egg to cook in the soup for 1-2 minutes or until firm and puffed up like a fluffy omelette.
- Transfer the soup to a bowl. Garnish with lettuce leaves, scatter with sliced spring onion, and then squeeze generously with lime juice.
- Finish by garnishing with coriander, mint and a sprinkle of black sesame seeds. For extra heat add chopped red chilli.