• 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


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.

chicken, soup
soup, chicken


Jeannie Bothelo