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.



4 Servings

Prep time

20 minutes

Cooking time

15 minutes


  • 4 eggs

  • 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.


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