From craving to table
Instructions
- 1
In a pot, bring the chicken or vegetable broth to a boil.
- 2
Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5 minutes to infuse flavors.
- 3
Add mushrooms and tomatoes. Cook for another 5 minutes until vegetables are tender.
- 4
Season the soup with fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- 5
Reduce heat to a gentle simmer. Slowly drizzle the beaten eggs into the soup, stirring gently to create egg ribbons.
- 6
Remove from heat. Discard lemongrass, kaffir lime leaves, and galangal slices.
- 7
Ladle soup into bowls, garnish with green onions and fresh cilantro. Serve hot.