Discover our Asian broth recipe! For a poached egg version, break the eggs into a cup one by one and pour them directly into the broth to poach them. After 3 minutes, remove them from the skimmer.
8 Mini pak-choï
3 lemon grass stems
5 cm Fresh ginger
3 small new onions
A few chopped leaves of Thai basil
1 to 2 tsp. Nuoc-mâm
- Start this Asian egg broth recipe by removing the hard leaf from the lemongrass. Crush the lemongrass with a knife then cut it into sections, peel the ginger and onions. Slice them.
- Bring 1.5 l of water to the boil with lemongrass, ginger and new onions. Reduce the heat, add the pak-choï and continue cooking for about fifteen minutes.
- Meanwhile, immerse the eggs in boiling water for 5 min, then run them under cold water to stop cooking. Peel the eggs.
- Before serving the broth, add the nuoc-mâm (according to your taste). Check the seasoning. Divide broth and pak-choï in bowls or soup plates. Add the eggs and sprinkle with the basil.