Give your regular and humble tomato soup with a hot /spicy twist of Sriracha and the goodness of eggs.
Ingredients
4 medium sized tomatoes, finely chopped
2 eggs (beaten)
½ medium sized onion, finely chopped
3 cloves of garlic, minced
4 cups of vegetable stock
2 tbsp of oil
Salt to taste
2 tbsp sriracha sauce
1 /2 tbsp cornstarch dissolved in 1 cup water
½ tsp white pepper powder
1 tbsp white vinegar
Preparation
Heat oil in a sauce pan and stir fry garlic briefly.
Add the chopped onion and continue to cook the onion till translucent.
Add in the sriracha sauce and the tomatoes and cook on high heat for about 5 minutes or till the
tomatoes soften.
Pour in the stock gently and give it a good stir. Season with salt and white pepper powder.
Bring the soup to a roaring boil. Gradually add the cornstarch and stir continuously till the soup thickens.
Now add in the vinegar and mix well till flavours combine.
Pour the beaten egg in a thin stream, stirring continuously to form egg strings.
Serve hot garnished with finely chopped fresh coriander leaves.
