Growing up in Thailand most of our breakfasts were savory. Often we would have noodle soups, rice soups, meats, veggies and eggs of all kinds to nourish us deeply for a day of activity. Personally, a day with out eggs is akin to a day with out water. We eat eggs every day unless there is a crisis and we can’t get local farmers eggs with golden yolks.
This is one of the soups we love to have in the morning designed after congee, but with out the starchy rice component. The recipe below is for 2 people. Feel free to double it or triple it depending on your family size. Red Boat fish sauce is a must in this dish to make it taste really Thai. It’s the only fish sauce I have found with out sugar in it.
- 2 cups of Thai chicken broth (under soups and stews) with some of the meat returned to the broth
- 5 eggs
- 2 tablespoons fish sauce
- salt to taste
- julienned ginger
- chopped cilantro
- chopped green onion
- dried shrimp
- fried garlic
Heat broth and chicken in pot at a medium heat until lightly boiling. While the broth is heating, blend the eggs in a bowl with a hand blender or mix with a blender.
pour the mixed eggs into the broth slowly while stirring. Turn the heat to low and cook for 2 or 3 minutes. Add fish sauce and salt to taste.
serve in portion size bowls and garnish to taste!