Soups Recipes - Spicy Tomato and Egg Drop Soup Recipe

Ingredients

• 30m/12 tbsp vegetable oil

• 3 shallots, finely sliced

• 2 garlic cloves, finely chopped

• 2 fresh red chilies, seeded and finely sliced

• 25g/1oz galangal, shredded

• 4 lime leaves

• 900ml/3 3/4 cups chicken stock

• 15ml/1 tbsp wine vinegar

• 4 eggs

• sea salt and ground black pepper

• 8 large, ripe tomatoes, skinned, seeded and finely chopped

• 15ml/1 tbsp sugar

• 30ml/2 tbsp fish sauce

For the garnish

• chili oil, for drizzling

• 1 small bunch fresh coriander (cilantro), finely chopped

• 1 small bunch fresh mint leaves, finely chopped

Serves 4

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Method:

1. Heat the oil in a wok or heavy pan. Stir in the shallots, garlic, chilies and galangal and cook until golden and fragrant.

2. Add the tomatoes with the sugar, fish sauce and lime leaves. Stir until it resembles a sauce.

3. Pour in the stock and bring to the boil. Reduce the heat and simmer for 30 minutes. Season.

4. Just before serving, bring a wide pan of water to the boil. Add the vinegar and half a teaspoon of salt. Break the eggs into individual cups or small bowls.

5. Stir the water rapidly to create a swirl and drop an egg into the centre of the swirl. Follow immediately with the others, or poach two at a time, and keep the water boiling to throw the whites up over the yolks.

6. Turn off the heat, cover the pan and leave to poach until firm enough to lift. Poached eggs are traditional, but you could use lightly fried egg instead.

7. Using a slotted spoon, lift the eggs out of the water and slip them into the hot soup. Drizzle a little chili oil over the eggs, sprinkle with the coriander and mint, and serve.

Note: Served on its own with chunks of crusty bread or accompanied by jasmine or ginger rice. this is a tasty dish for a light supper.