Thai
Thai - Soups
Boiled Egg Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 soft-boiled eggs, halved
- • 250g chicken breast, finely chopped
- • 6 cups chicken stock
- • 2 eggs, beaten
- • 2 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp white pepper
- • 1 tbsp cornflour mixed with 3 tbsp water
- • 3 spring onions, finely sliced
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Boil the eggs for 6 minutes, cool in ice water, and halve them.
2
Phase 2
Bring the chicken stock to a simmer and season with fish sauce, soy sauce, and white pepper.
3
Phase 3
Add the chopped chicken and simmer for 5 minutes until cooked.
4
Phase 4
Stir in the cornflour slurry and simmer until the soup lightly thickens.
5
Phase 5
Slowly drizzle in the beaten eggs while stirring to form silky ribbons.
6
Phase 6
Divide the halved eggs between bowls, ladle the soup over, and garnish with spring onions and coriander.