Tom Yum Egg Drop Soup
Spicy Thai Tom Yum Egg Drop Soup recipe with tomatoes, fresh herbs, salad and lime juice
Servings: 1
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.