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.
Ingredients
- 4 hard boiled eggs, peeled
- 1 tablespoon ground cinnamon
- tofu, I need to clarify amount/type
- 2 cloves garlic, peeled
- 1-2 black peppercorns
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cube chicken stock
- 1 cup water, + 2 tablespoons
- 1 teaspoon cooking oil
Instructions
- 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.
Notes
Low cost.
This recipe for Cinnamon Soup with Egg is adapted from Appon's Thai Food.
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