Tom Yum Egg and Celery


2 eggs

1 stalk celery, diced

2 large tomatoes, cut into chunks (slightly smaller than quartered)

1/2 pack enoki mushroom

1.5 cups water

1.5 tablespoon instant tom yum paste

1/2 tablespoon sugar

1 teaspoon salt

  1. Scramble the eggs over medium heat on a non-stick pan sans oil or add a little oil. Unlike the scrambled eggs for breakfast, it’ll be good to have the eggs a lil brownish for the extra egg-ey fragrance.
  2. Remove egg from pan and set aside.
  3. Saute the tomatoes until soft and add in the celery. Continue to saute for another minute before adding water.
  4. Let it simmer for 2 minutes or until the tomatoes and celery are soft. Do not overdo this, we do not want a mash.
  5. Add in the enoki mushroom and tom yum paste. You may add more tom yum paste if you prefer a more fiery taste.
  6. Close the pan lid and let the ingredients simmer with the tom yum paste for another 2 to 3 minutes over low heat. Add in the scrambled eggs and give it a good stir.
  7. Add sugar and salt to taste. Off the heat and serve with steamed white rice.

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