Ingredients

• 4 TBSP vegetable oil
• 5 eggs
• 1 TBSP lemon grass
• 1 medium onion, finely sliced
• 2 garlic cloves, shredded
• 2 green chilies, seeded and sliced
• 1oz ginger or galangal, shredded
• 3.75 cup chicken stock
• 2 TBSP mushroom sauce or fish sauce
• 1 TBSP dark soy sauce
• 1 TBSP red wine vinegar
• Freshly ground black pepper
• 1 TBSP brown sugar
• 1 can of Hunts Fire Roasted Diced Red Tomatoes
• Garnishing
  • Chopped Cilantro

Instructions

1. Heat oil in a deep pan. Once the pan is heated, add onion, garlic, chilies, ginger or galangal, and cook until golden brown.
2. Add mushroom sauce, soy sauce, lemon grass, brown sugar, and tomatoes. Cook for 2 minutes.
3. Add Chicken stock and bring to boil. Boil for 2 minutes.
4. Add vinegar and black pepper.
5. While the soup is boiling, crack a egg into the liquid and rapidly stir to make fine strings of egg. Continue to boil and add the other 4 eggs. Remove the pan from the heat source and cover.
6. Add chopped cilantro.