A simple and refreshing soup to go with rice.
300 gm mint leaves - select the good leaves, discard the stems, wash clean and drain
500 ml water
2 pips garlic
1/2 tsp white peppercorns
salt and chicken granules to taste
- Pound together garlic and peppercorns till fine. Heat a little oil in sauce pot, saute pounded ingredients until aromatic. Add in water to boil for 10 minutes or until fragrant. Add salt and chicken granules to taste.
- When serving, bring soup to boil, add in mint leaves, boil for 1 minute and break in the egg. Off fire. Dish out in soup bowl to serve.