I have an obsession with Asian style soups. I think I get it from my dad. I remember as a child downing a chicken egg drop soup and my dad and I would compete to see who had the longest egg-drop! Whenever I get a hankering for Asian soups, I would order take out. Then I realized the amount of junk I was putting in my system, so I did some research and found this recipe. It is easy, healthy and hits the spot ! I hope you like it.
You will need:
Canned goods: Bamboo shoots, baby corn and straw mushrooms
Fresh stuff: Cilantro, scallions, juice of two limes and ginger paste
Carton stuff: Chicken stock and Liquid Eggs
Asian sauces: Sambal and fish sauce.
Spices: White pepper, salt.
This is where the recipe gets super complicated. Dump everything in a pot and boil away. OK, but here are a few tips. I add 2 tbsp of fish sauce to every 32 Fl Oz chicken stock carton. I like to add two heaping tablespoons of crushed ginger. I added juice of four limes–that makes it nice and tart, but stick with two if you don’t like sour. Add as much Sambal as you like. White pepper is a must ! It tastes spicier than regular black pepper. I use a whole bunch of scallions and a lot of cilantro.
Once your soup is ready, stream in eggs and gently stir to create the egg drops.
Serve piping hot !
This looks delicious, with so many layers of flavors and textures. 🙂