|
Ingredients : 6 bird's eye chili
4 cloves Garlic
2 Shallots
2 tablespoons Cooking oil
2 stalks Lemon grass (white part), pound
lightly
3 cups Water
1 cup Thick coconut milk
2 Tom Yam cubes
1 Anchovy cubes
2 tablespoons Lime juice
4 Hard-boiled eggs, halves
Indonesian
lime leaves
Salt and pepper to taste
Method :
Use a food process to blend the bird's eye
chili, garlic and shallots to a smooth paste. Heat a deep pot with oil
and fry the blended ingredients and lemon grass until fragrant. Add water and bring to the boil. Add coconut milk, tom yam cubes, anchovy cubes and the
Indonesian Lime leaves. Allow the mixture to boil slightly. Finally add salt, pepper, sugar and lime juice. Place the hard-boiled eggs in a soup bowl. Pour the hot soup over the boiled eggs and serve
immediately.
|
