Egg soup

Ingredients

2 tbsp minced onions

2 fresh thai chillis (sliced)

1/2 tsp garlic

1/2 tsp ginger

1 bound bee hoon

1 tbsp chilli paste

salt & pepper to taste

1 small potato (cut quarterly)

4 eggs

Cilantro to taste

3 - 4 cups water

Methods

1. Soak the bee hoon in hot water for 20 minutes. Cut the cilantro. Clean the potato and cut them quarterly.
2. Heat oil in the pot. Saute the onions, ginger, garlic, sliced fresh chilli, and chilli paste. Sprinkle salt and pepper to taste.
3. Pour water into the pot and let it boil for a few minutes.
4. Then break one egg at a time into the pot to poach the egg. Let the soup boil and stir the soup gently.
5. If the soup is not saltish enough to your taste, sprinkle more salt.
6. Add cut potato into the pot and let it cook for a few minutes.
7. When the potato is cooked, add the bee hoon and stir the mixture gently for a few seconds making sure that the bee hoon is soft.
8. Then sprinkle the cut cilantro into the soup and turn off the stove.
9. Ready to serve with rice.

Note:

If you like bee hoon add more, if you don't like bee hoon put less.