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4
servings
Preparing time: 10 minutes
Cooking time: 15 minutes  4 ounce ground meat
¼ cup finely chopped onion
2 medium tomatoes;
sliced into wedges
2 tablespoons fish sauce
1 cube chicken flavored bouillon
½ teaspoon salt
1 egg
¼ cup finely chopped green onion
¼ cup finely chopped cilantro
⅛ teaspoon black pepper
Stir
the meat and regular onion in a non-stick saucepan at medium high heat for 4 minutes. Add 6 cups of water.
Bring to a boil. Mix in tomato wedges, fish sauce, chicken cube, and salt. Cook
for 5 minutes.
Break an egg into a small bowl. Beat well.
Slowly add and stir the egg mixture in to the broth. Stirring helps prevent the egg from clumping
together. Cook for 3 more minutes. Remove the saucepan from the heat. Add
green onion, cilantro, and black pepper. Serve with steamed rice or as an appetizer.
Tip: For tofu lovers, ½ package of firm tofu
may be added to the soup. Dice into small ½ inch squares. Add tofu to the soup
before adding the egg.
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