Ingredient
Main ingredients
The lemon grass paste, 200g Stock (of vegetable, chicken or fish), 0.5 litre Fresh dill, chopped, 200g Egg, 5 pcs Cherry tomatoes, 6 pcs Pinch of salt and black pepper, and/or fish sauce to season
Lemon Grass Paste
Shallots, diced, 5 cloves Lemongrass, diced (only the whiter part of the stem), 5 stalks Green and red chili, 5 Garlic, 5 cloves Coriander roots, 2 A pinch of salt
Method of preparation
1. Boil the stock in the port over a medium heat.
2. Add the lemon grass paste. Bring to boil for about 3 more minutes and when the soup should give that spicy, herbal aroma.
3. Beat the eggs; and when ready to serve, add the egg, the dill and tomatoes into the boiling pot. Stir lightly and let the egg cooked which should be about only 1-2 minutes.
4. Turn of the stove, let the soup settle and season with fish sauce, salt and pepper.
My note
It’s ok to add mince pork or chicken as part of the ingredient variation. If meat is desired, boil the meat together during the process of adding the paste.
