Vegetarian Eggflower Soup

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Preparation info
  • Serves

    2-4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

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 fresh lemongrass
  • 1.2 litres(2 pints) home-made

Method

  1. With the flat of a cleaver or a heavy knife, crush the lemongrass stalks.
  2. 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.
  3. In a small bowl, beat the egg white lightly and combine with the sesame oil.