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Egg and Scallion Fish Sauce Soup

Name: Egg and Scallion Fish Sauce Soup
Total time: 10 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Egg; 1/2 Green Onion (Long); 2 tsp Chicken Bouillon; 2 tsp Fish sauce; 1 tsp Potato Starch; A pinch Black Pepper; 400ml Water

Soup

⏱ 10 min

👥 Serves 2

Difficulty ⭐

Chinese egg drop soup finished with fish sauce and pepper — a Thai-style soup of just egg and leek.

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📖 The Story Behind This Dish

A creative dish seasoning Chinese egg drop soup (danhua tang) with Thai fish sauce. Made with just eggs and leek, it's gentle yet full-flavored thanks to the fish sauce's savoriness and the aroma of pepper. It's a good choice for breakfast or when feeling under the weather. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a cold morning, fluffy egg blooms like a flower in a small pot, and the fish-sauce-scented soup is poured into a mug.

🥕 Ingredients (serves 2)

Egg 2
Green Onion (Long) 1/2
Chicken Bouillon 2 tsp
Fish sauce 2 tsp
Potato Starch 1 tsp
Black Pepper A pinch
Water 400ml

👩‍🍳 Instructions

Thinly slice the leek on the diagonal.
Bring the water, chicken stock powder, and leek to a boil in a pot.
Season with fish sauce and thicken with potato starch mixed with water.
Drizzle in the beaten egg in a thin stream, wait until it sets softly, then stir gently.
Serve in bowls and sprinkle with pepper.

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