“From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
  2. Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
  3. Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
  4. Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.

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