Madeleine's recipe is a delicious take on a Vietnamese classic which we have visited in our South East Asian classes in The Cookery School at Thyme. This deliciously fresh version includes eggs, so nutritionally really packs a punch. It speaks of fresh vegetables, which is what we champion at Thyme, delicately spiced, complimented by the richness of the eggs giving the soup both substance and depth. We have tried it, and we love it, so feel confident that you will too ...
- 1 tbsp coconut oil, or butter
- 3 cloves of garlic, peeled and crushed
- 1 tbsp freshly grated ginger
- 100g wild or button mushrooms, sliced in half
- 450ml chicken stock
- 1 tbsp tamari
- 2 star anise
- 1 cinnamon stick
- 1 large carrot, sliced into ribbons
- 3 pak choi, sliced in half
- 4 eggs
- 1 red chilli, deseeded and finely sliced
- 2 spring onions, finely sliced
- Heat the oil, or butter, in a pan, throw in the garlic and ginger and cook for 30 seconds, then add the mushrooms and stir-fry for 2 minutes. Add the stock, tamari, star anise and cinnamon stick and bring to a boil, then turn down the heat and simmer for 10 minutes. Throw in the carrot and pak choi and cook for a further 7 minutes while you prepare the eggs.
- Gently lower the eggs into a pan half-filled with boiling water and cook for 5 minutes for runny yolks, or 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking further and to cool them enough to peel.
- Ladle the soup into bowls, slice the eggs in half and place on top of the soup. Sprinkle the chilli and spring onions over the top and serve.
- When you find the cinnamon stick or star anise, remove them: they are only there to add flavour.