Eggs with Thai Tangy Sauce (Serves 6)

Eggs with Thai Tangy Sauce (Serves 6)


  • 1 packet Asian Home Gourmet Thai Tom Yum Soup SpicePaste©
  • 8 hard-boiled eggs, shelled and halved
  • 1 onion or 8 shallots, thinly sliced
  • 3 tbsp sugar
  • 2 tsp cornflour (cornstarch), mixed in 1 tbsp water
  • 220ml (1 cup) water
  • 1 tbsp vegetable oil


  1. Heat oil in non stick wok on medium heat. Add shallots or onions, stir fry for 1 minute.  Add SpicePaste© and sugar; stir fry for 1 minute.
  2. Add water and bring to a boil. Add cornstarch mixture and cook until the sauce thickens. Serve the sauce over eggs.

Variations: You may serve the sauce: 1) over pasta or noodles 2) as a dip or as dressing for salads.

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