Tom Yum Soup with Quail Eggs

Ingredients

  • 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 stalks cilantro
  • 1 tablespoon tom yum
  • 4 tablespoons fish sauce
  • 1 red chilli, sliced
  • 1 can coconut cream
  • 1 1/2 cups water
  • 2 tablespoons oil
  • 3-4 mushrooms, sliced
  • lime or lemon juice, optional
  • salt and pepper to taste

 

Method

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 chilli, mushrooms, coconut cream and cook until done.

Season with salt and pepper.

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