This simple soup combines the flavours of chicken, soy sauce and eggs - and that's it! Beaten eggs are stirred into a simple chicken soup made with chicken stock, then cooked and served immediately.
- 1.5 litres chicken stock
- 2 tbsp. corn flour
- 2 tbsp. soy sauce
- 3 tbsp. white vinegar
- 2 spring onions
- 3 eggs
- Dash of fish sauce (optional)
Thinly slice the spring onions. Beat the eggs in a bowl. Mix the corn flour with a little of the chicken stock until smooth.
Heat the chicken stock in a saucepan. Add the corn flour and stir well, then stir in the soy, vinegar and sliced spring onions.
Bring the soup to the boil, then reduce to a simmer. Add the eggs, stirring all the while, and simmer until the eggs are cooked. Serve immediately.