Egg Soup

 

Ingredients:

2 eggs, beaten

1 medium onion, chopped finely

3 cloves garlic, minced

300 ml evaporated milk

2 tbsp chopped green onion

1 liter chicken stock, or 

1 liter water with 2 chicken cubes

2 tbsp fish sauce

2 tbsp cooking oil

Directions:

 In a medium pot, saute chopped onion and garlic. Add the chicken stock and let it boil for 10 minutes. Add the evaporated milk. Add fish sauce and black pepper. Season to taste. Slowly add the beaten eggs, mixing gently while pouring to make like a threadlike, then add green onion. Best served hot.