Spicy Chayote and Egg Coconut Milk Soup

Recipe: Chayote and Egg in Coconut Milk Soup

Ingredients:

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• 1 large chayote
• 4 eggs
• 5 red chilies
• 2 bird’s eye chilies
• 3 spicy bird’s eye chilies (optional, for extra heat)
• 2 small turmeric roots
• 1 clove garlic
• 1 shallot
• 1 packet (about 65 grams) coconut milk powder (such as Kara brand)
• 3 cups water (using a small glass)
• Salt, seasoning powder (Royco), and sugar, to taste

Instructions:

1. Prepare the Eggs: Begin by boiling the eggs for about 15-20 minutes until fully cooked. Once done, remove them from the pot and set aside.

2. Prepare the Chayote: Peel the chayote and cut it into matchstick-sized pieces, approximately the size of a matchstick. Wash the cut pieces thoroughly to remove any impurities.

3. Blend the Aromatics: In a mortar and pestle or blender, combine the garlic, red chilies, bird’s eye chilies, and turmeric roots. Grind these ingredients into a smooth paste.

4. Cook the Aromatics: Heat a bit of oil in a pot over medium heat. Add the aromatic paste and sauté until fragrant and the raw smell dissipates.

5. Prepare the Soup Base: Add 3 cups of water to the pot with the sautéed paste. Stir well to combine. Next, incorporate the coconut milk powder into the mixture. Stir continuously until the coconut milk powder is fully dissolved and the mixture is well combined.

6. Season the Soup: Add salt, seasoning powder (Royco), and a touch of sugar to taste. Adjust the seasonings according to your preference.

7. Add the Chayote: Add the chopped chayote to the pot. Stir and let it cook for about 2 minutes.

8. Add the Boiled Eggs: Gently add the previously boiled eggs into the soup. Stir carefully to avoid breaking the eggs. Allow the soup to simmer for another 2 minutes.

9. Final Touches: Turn off the heat once the chayote is tender and the flavors are well blended.

10. Serve: Your Chayote and Egg in Coconut Milk Soup is now ready to be served. Enjoy it hot!

This recipe offers a comforting and flavorful dish that combines the freshness of chayote with the rich creaminess of coconut milk, balanced by the heat from the chilies and the savory notes of the seasoning. Perfect for a hearty meal or a satisfying side dish.