Ready in under 30 minutes, this vibrant dish from street food chef Seb Holmes is perfect as a starter or a light lunch. Find more of his Asian-inspired recipe ideas in HELLO! out now.
"The combination of eggs and shrimps works really well in this exotic dish, which is ideal as an innovative starter or a light lunch."
Serves: 2 Preparation time: 10 minutes Cooking time: 15 minutes
Ingredients:
- 600ml/1 pt vegetable stock
- 3 tbsp light soy sauce
- Small pinch ground white pepper
- ½ tbsp dark brown sugar½ cucumber, peeled and cut into
- 3cm/1¼in thick rough cubes
- 12 shrimps, peeled, de-veined and cleaned
- 2 British Lion eggs, beaten
- 2 British Lion eggs, for topping (optional)
- 1 small handful Thai basil (normal basil also works fine)
- Fried garlic (either buy from a shop or just lightly fry sliced garlic in vegetable oil)
Method:
- Put the stock, soy sauce, white pepper, sugar and cucumber in a saucepan and bring to the boil. Cook gently for a few minutes to soften the cucumber.
- Next add the shrimps and continue to cook until they are cooked through.
- Spin the mixture then stir the beaten eggs into the soup, causing them to scramble as they enter the moving soup.
- At the same time, add the remaining 2 eggs to a pan of simmering water and soft boil for 5 minutes. Remove and peel away the shells then tear each in half.
- Divide the soup between 2 warm bowls, add 2 egg halves to each and top with a handful of fresh Thai basil and some crispy garlic.