Dill and egg soup

March 12, 2017





Main ingredients


The lemon grass paste, 200g
Stock (of vegetable, chicken or fish), 0.5 litre
Fresh dill, chopped, 200g
Egg, 5 pcs
Cherry tomatoes, 6 pcs
Pinch of salt and black pepper, and/or fish sauce to season

Lemon Grass Paste

Shallots, diced, 5 cloves
Lemongrass, diced (only the whiter part of the stem), 5 stalks
Green and red chili, 5
Garlic, 5 cloves
Coriander roots, 2
A pinch of salt


Method of preparation


1.   Boil the stock in the port over a medium heat.

2.   Add the lemon grass paste. Bring to boil for about 3 more minutes and when the soup should give that spicy, herbal aroma.

3.   Beat the eggs; and when ready to serve, add the egg, the dill and tomatoes into the boiling pot. Stir lightly and let the egg cooked which should be about only 1-2 minutes.

4.   Turn of the stove, let the soup settle and season with fish sauce, salt and pepper.


My note


It’s ok to add mince pork or chicken as part of the ingredient variation. If meat is desired, boil the meat together during the process of adding the paste.     

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