Tom Yum with Creamy Eggs (No Coconut Milk)

Name: Tom Yum with Creamy Eggs (No Coconut Milk)
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 5 eggs; 7 oz (200 grams) straw mushrooms; 1 set galangal, lemongrass, and kaffir lime leaves; 4 stalks culantro (or substitute with cilantro); Chili peppers, to taste; 2 shallots; 1-2 limes; 1 oz (25 grams) Thai chili paste (nam prik pao); 2 tablespoons fish sauce; 3/4 cup (180 ml) unsweetened soy milk, evaporated milk, or coconut milk

Blackbuarry @blackbuarry

Tom Yum with Creamy Eggs (No Coconut Milk)

Blackbuarry @blackbuarry

Saved

Ingredients

30 minutes

Serves 3 servings

5eggs
7 oz (200 grams)straw mushrooms
1set galangal, lemongrass, and kaffir lime leaves
4 stalksculantro (or substitute with cilantro)
Chili peppers, to taste
2shallots
1-2limes
1 oz (25 grams)Thai chili paste (nam prik pao)
2 tablespoonsfish sauce
3/4 cup (180 ml)unsweetened soy milk, evaporated milk, or coconut milk

Saved

Steps

30 minutes

1

Prepare all the ingredients.
2

Make creamy scrambled eggs, cooking to your preferred doneness. The consistency will affect the final soup texture.
3

Over medium heat, simmer the galangal, lemongrass, kaffir lime leaves, and shallots. Add the Thai chili paste (nam prik pao).
4

Add the sliced straw mushrooms and cook until tender. Pour in the milk of your choice, add chili peppers, and season with fish sauce.
5

Add the creamy scrambled eggs you prepared earlier.
6

Add culantro (or cilantro) and squeeze in the lime juice. Turn off the heat and serve.