Tom Yum Soup with Quail Eggs

  • 12 quail eggs, cooked and peeled

  • 2 cups shrimp, cooked

  • 1 stalk lemongrass, crashed

  • 1 medium onion, finely chopped

  • 2 cm piece of ginger, sliced

  • 4 stalk cilantro

  • 1 tablespoon tom yum

  • 4 tablespoons fish sauce

  • 1 red chili, sliced

  • 1 can coconut cream

  • 1 1/2 cups water

  • 2 tablespoons oil

  • 3-4 mushrooms, sliced

  • lime or lemon juice, optional

  • salt and paper to taste


Put the oil into a pot and bring it to cooking temperature. 

Add onion and ginger and cook until soft.

Add the tom yum paste and fish sauce and cook for 2 minutes.

Add the lemongrass, cilantro stalks, water, shrimps, red chili, mushrooms, coconut cream and cook until done.

Season with salt and paper.

Add the quail eggs and lime or lemon juice just before serving.