About this recipe: Eggs are often lightly cooked in a broth in South-east Asia. Lemongrass, onions and ginger flavour this yum soup.
Ready-crushed lemongrass can be used to save preparation time – about 1 1/2 tsp should give a good flavour.
Crush the lemongrass with a rolling pin or the flat edge of a knife to release its delicate lemon flavour before adding it to the stock.
Took shortcuts. Use 1tbsp tom yum paste instead of lemongrass, ginger and chilli oil. Put in the pan and blend with a little stock before adding the rest. - 01 Jan 2009 (Review from Allrecipes UK | Ireland)