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Vegetarian Eggflower Soup
- Serves
2-4
- Difficulty
Easy
- Ready in
20 min
By Ken Hom
Published 2002
Whenever I am in a hurry, this is my vegetarian standby. The ‘eggflower’ motif - lovely strands of lace-like white of egg - is a common one in South-East Asia. Vegetables are rarely assertive in flavour, but here, the crushed lemongrass stalks and ginger give the soup a tangy and refreshing taste.
Ingredients
2 stalks 1.2 litres 2 pints
Method
- With the flat of a cleaver or a heavy knife, crush the lemongrass stalks.
- Put the stock in a wok and bring to simmering point. Add the lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 Minutes. Remove the lemongrass stalks and discard.
- In a small bowl, beat the egg white lightly and combine with the sesame oil.
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