2. Chicken Kao Tom Soup
Spice up the breakfast soup recipe with this Korean variation of the dish. It’s ideal for a cold morning, and the addition of kimchi is excellent for your gut health.
2-cups chicken stock.
Juice of two lemons.
1-large free-range egg.
¼-cup chopped scallions.
¼-cup crushed peanuts.
1-tablespoon sesame oil.
Cracked black pepper and crushed Himalayan pink salt to taste
Heat the stock in a pot with the lemon juice. After boiling, add the rice and back off to a simmer. Let the broth and rice cook for 10-minutes before adding the egg. Crack the egg, taking care to avoid separation as previously instructed. Let the egg poach for 4-minutes until the white sets.
Pour the soup into a bowl, taking care not to break the egg yolk. Sprinkle the crushed peanuts and add the kimchi with a dash of sesame oil. Serve with hot sauce and soy sauce on the side.