Cinnamon Egg Soup
This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
hard boiled eggs
I need to clarify amount/type
fresh coriander leaves
dark soy sauce
light soy sauce
+ 2 tablespoons
Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
Add the soy sauces, salt, and sugar and stir into the mixture.
Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
Cut the tofu into bite size pieces and add to the pot.
Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.
This recipe for
Cinnamon Soup with Egg
is adapted from
Appon’s Thai Food