An aromatic soup influenced by recipes from South-east Asia, where eggs are often lightly cooked in a broth. Serve with prawn crackers or crusty bread for a speedy, light meal. Delicious!
1 person made this
1 litre fish or chicken stock, made with stock cubes
1 lemongrass stalk, crushed
2cm piece of fresh root ginger, peeled and thinly sliced
1 bunch of spring onions, sliced
100g Thai fragrant rice, or long-grain or basmati rice
2 tbsp rice vinegar or white wine vinegar
175g cooked, peeled prawns
200g bean sprouts
3 eggs, lightly beaten
4 tsp chilli oil
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Method Prep:10min › Cook:10min › Ready in:20min
Put the stock in a large pan, add the lemongrass, ginger and spring onions, and bring to the boil.
Stir in the rice and return to the boil, then reduce the heat. Cover and simmer gently for 8 minutes.
Season, then add the vinegar, prawns and bean sprouts. Return to the boil and simmer for 1 minute.
Pour the eggs into the simmering soup in a continuous drizzle. They should set into ribbons within a few seconds. Immediately, remove the pan from the heat and ladle into bowls. Drizzle each serving with chilli oil and serve immediately.
For prawns, use cooked, shelled crayfish tails. * For a vegetarian soup, use vegetable stock and replace the prawns with cubes of smoked or plain tofu. * For a less spicy soup, use toasted sesame oilinstead of chilli oil.
…speed it up
Ready-crushed lemongrass, and crushed ginger (sold in jars) can be used to save preparation time – about 1 1/2 tsp of each should give a good flavour.
Crush the lemongrass with a rolling pin or the flat edge of a knife to release its delicate lemon flavour before adding it to the stock.