Dinner

Spring Onion and Egg Ribbon Thai Soup is for Dinner.

Spring Onion and Egg Ribbon Thai Soup takes 10 minutes to prepare.

Spring Onion and Egg Ribbon Thai Soup takes 10 minutes to cook.

Spring Onion and Egg Ribbon Thai Soup makes 4 servings.

The ingredients for Spring Onion and Egg Ribbon Thai Soup are:

1 litre of chicken stock
1 lemongrass stalk (or a dash of lemon juice)
2cm of peeled sliced ginger (or the powdered spice)
1 bunch of spring onions, sliced
100g of long grain rice
2 tbsp rice vinegar
4 medium mushrooms, sliced
3 eggs, lightly beaten
Any other spices for flavour
Sweet and sour sauce to serve

Here is how you make Spring Onion and Egg Ribbon Thai Soup:

1. Flavour the stock2. Cook the rice3. Cook the eggsServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user NESSA89X.

The nutritional information for Spring Onion and Egg Ribbon Thai Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.1

• Total Fat: 6.8 g
• Cholesterol: 146.0 mg
• Sodium: 488.0 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 1.0 g
• Protein: 12.4 g

Spring Onion and Egg Ribbon Thai Soup is Asian cuisine.