Tom Yum Khai (Hot and Sour Soup with Soft-Boiled Eggs)
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Ingredients
- 4 eggs
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 150 g chestnut mushrooms, sliced
- 3 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 119 kcal
- Protein
- 9.2 g
- Carbohydrate
- 6.5 g
- of which sugars
- 2.3 g
- Fat
- 5.7 g
- of which saturates
- 1.8 g
- Fibre
- 1.5 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 6 minutes, then cool in cold water, peel and halve.
- 2
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 3
Simmer for 5 minutes, then add the mushrooms and simmer for 3 more minutes.
- 4
Season with the vegetarian fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 5
Divide the halved eggs between bowls and ladle over the hot soup.
- 6
Serve with jasmine rice on the side.
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