Ingredients for 2 serving

2 cups chicken stock

300 g. peeled shrimps

50 g. straw mushrooms

5 fresh kaffir lime leaves

3 shallots, half cut

3 slices galanga

1 stalk lemongrass, coarsely chopped

3-5 Thai chillies

1 whole tomato, slightly cut

1/2 teaspoon sugar

2 tablespoons lime juice

2 teaspoons fish sauce

some cilantro for garnish

Directions

1. Add galanga, lemongrass, and kaffir lime leaves in a soup pot.

2. Cover with chicken stock and bring to a boil over medium-high heat till the liquid bubbles.

3. Add mushrooms, tomatoes, shallots, chillies, and shrimps.

4. When the shrimps are cooked, reduce the heat to low.

5. Add sugar, fish sauce, and lemon juice. Remove the soup from heat immediately.

6. Ladle the soup into soup bowls, and top it with some cilantro. Serve.

 

Ingredients

5 eggs, thoroughly beaten

50 g. minced pork

1 teaspoon lemon juice

1/2 teaspoon soya sauce, or 1/2 teaspoon salt

2 tablespoons canola oil

Directions

1. Put lemon juice, minced pork, and/or salt in to the beaten egg. Mix them well.

2. Fill a wok with the oil. Heat it to 150-190ºC.

3. Place the egg into the wok carefully. Use a spatula to spread the egg as much as you can.

4. When the edge turn into golden brown, flip the egg with the spatula.

5. When the other side is cooked, remove the eggfrom the wok. Serve with Sriracha sauce.