Ingredients for Egg And Coriander Soup Changua
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How to Make Egg And Coriander Soup Changua
- In a medium saucepan, combine 4 cups of water and 2 cups of milk. Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
- Bring the water and milk mixture to a gentle boil over medium heat.
- While the mixture heats, lightly whisk 4 large eggs in a small bowl.
- Gently pour each egg into the simmering liquid, creating individual egg pockets in the soup. Do not stir.
- Reduce heat to low, cover, and simmer for 1-2 minutes, or until the eggs are cooked to your liking. The whites should be set, and the yolks still slightly runny.
- To serve: Divide 1/4 cup chopped spring onions and 1/2 cup chopped fresh coriander evenly among 4 bowls.
- Carefully spoon one egg from the soup into each bowl. Ladle the soup over the eggs and garnish with 1/2 cup of cubed bread (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
22g
Carbs
6g
