Ingredients

  • 3 eggs
  • 2 tablespoon fresh cilantro or parsley
  • 6 ¼ cups chicken stock
  • 4 (or up to 12)) ounces linguine
  • 4 ounces cooked chicken breast, cut in small pieces
  • ½ teaspoon dried lemon grass
  • 4 tablespoon unsweetened coconut milk
  • 4 scallions, sliced
  • butter for preparing egg shreds
  • fresh spinach leaves
  • fresh bean sprouts

Directions

First make the egg strips: whisk eggs and cilantro. Heat a nonstick pan; add a little butter and when it is melted, pour 2-3 tablespoons of egg mixture. Cook until it is hard (like pancake). Repeat until all the mixture us used up. Roll each pancake up and slice into strips (not quite 1/2 inch wide).

Bring broth, lemon grass and coconut milk to a boil. Add pasta and boil until almost tender. Add everything else except the egg strips. Heat everything through. Add the eggs strips right before serving.

Categories
chicken, soup
Keywords
soup, chicken

Source

Jeannie Bothelo

Servings/Yield

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