Egg Clear Soup

Ingredients

• 2 large eggs
• 500 ml water or light vegetable stock
• 1 small tomato, finely chopped (60 g)
• 1 tbsp chopped onion
• 1 tsp grated ginger
• 1 green chilli, slit (optional)
• 1 tbsp chopped coriander leaves
• 1/4 tsp turmeric
• 1/2 tsp salt, or to taste
• 1/2 tsp ghee or oil

Preparation

1. Warm ghee in a pot; soften onion, ginger, and chilli 1 minute.
2. Add tomato, turmeric, and salt; cook until tomato softens slightly.
3. Pour in water or stock; bring to a gentle boil 4–5 minutes.
4. Beat eggs lightly; drizzle in a thin stream while stirring for ribbons.
5. Simmer 1 minute until eggs set; do not boil hard.
6. Finish with coriander and serve hot.