About this recipe: 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!
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.
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.