|3-4 cup||broth — chicken|
|1 tsp||fresh ginger — crushed|
|1/2||tom yum paste|
|1 cup||water — boiled|
|1 tsp||freshly ground black pepper|
Boil your kettle and measure out the four cups of broth and set aside. In a medium sized pot add your shallots to the melted olive oil and butter and allow to become fragrant. Once the shallots have become translucent, add in the ginger, cumin powder, thyme and let simmer for 3 minutes. Then add in diced mushrooms, once they turn golden add in the broth and bring to a simmer. Thereafter, Add in the tom yum paste. Boil the eggs for 8-10 minutes, remove the shell and set aside. Once the broth is a beautiful red colour, add in the egg noodles. They should take about 6-8 minutes to soften, then allow to simmer for another 3 minutes. Dish into bowls, top with spring onion and the egg and enjoy!