Malaysian Food Blog, Travel, Diving & More

This is one of the fastest soup to prepare that is perfect to clear up sinus problem – the mint and egg soup. Everything can be done in about 10-15 minutes, and makes a perfect companion to another dish, or even to be consumed just by itself.

I’ve always thought that making the mint and egg soup means chucking everything into the pot and just boil away. As it turns out, the process involves a few more steps in between, and here’s how you do it:

the two main ingredients - mint leaves and egg
the two main ingredients – mint leaves and egg

Ingredients (for two as companion dish):

  • a bunch of mint leaves – pluck and use only the leaves
  • 1 egg – lightly beaten
  • ginger – in strips
  • 3-4 cloves garlic
  • 1 teaspoon oil
  • half a chicken cube (or soup stock if you have)
  • salt and pepper for seasoning

with some oil, fry ginger, garlic, then the mint leaves
with some oil, fry ginger, garlic, then the mint leaves

Cooking instructions:

  • with a pot, heat up cooking oil then fry ginger as it takes longer to cook
  • a minute or two later, add in garlic
  • when garlic is fragrant, add mint leaves, stir till you can smell the mints, around 1-2 minutes
  • add egg, and cook it to the consistency of soft scrambled egg
  • add 1.5 bowl of water and chicken cube (or soup stock)
  • bring to boil, add salt and pepper ย according to taste

make a scramble egg, almost, then add water and chicken cube
make a scramble egg, almost, then add water and chicken cube

So there you go, 2 small bowls of mint and egg soup ready to serve. The frying process, together with the addition of ginger and garlic really brings out the flavor of the soup. The only little tricky part with the mint soup is that mint leaves generally doesn’t last very long in the fridge before turning black and bad. You should always cook it at the lastest 1-2 days after purchasing for best results.

Get cooking! There are more recipesย here.

and it's ready to serve after boiling for a couple minutes
and it’s ready to serve after boiling for a couple minutes

P/S: the recipe for prawn dish on the photo above is here.

Discuss : KY cooks – Mint and Egg Soup

  1. off-the-cuff thought: wonder if using duck egg instead of chicken egg might make a nice change of any kind to this recipe ๐Ÿ˜€

    • Sean: I think that’s a good idea! maybe it’s time to stock some duck eggs around

  2. Michelle

    I remembered having this when i was a child. o how i hated it back then!

  3. Never tried mint soup before…hmm although I like mint now…dunno if it will taste weird for me….

  4. Can’t imagine the taste of this. Toothpaste and egg? Hehehe. Does seem like a good remedy for cold though.

  5. Why not try growing some mint in a pot, it will grow real easy with the Malaysian climate! Also other herbs! ๐Ÿ’ก

  6. Oh I’ve never heard of this soup before. May give it a try since we have loads of mint growing in our garden.

  7. My grandma used to make this! Love it a lot! I thought it was her own recipe coz I dont see this anywhere else. hahaha

  8. eiling

    Hey i love this soup. wah long time I never boil this soup already. Thanks for reminding me!!! heheh

  9. ุงู„ุนุฑุงู‚

    i love this soup.

  10. Been a silent reader of yours for a while but never commented. It’s a bad habit. I know. And I am sorry. Why did I comment today? I desperately want to make this soup (never had it before but it sounded so intriguing so I am curious). Can you please tell me where I can get the mint leaves? I tried the supermarket but all they had were applemint and peppermint. It’s obvious that I am a noob at cooking. ๐Ÿ™‚

    Thanks in advance for your help.

    P/S I enjoyed reading your down to earth food reviews and tried a number of your recipes with success too. Keep up the good work and thanks for your generosity in sharing.

    • celine: I got it from the market, you usually can find them at any wet market in the morning. Good luck, and thanks for the vote of confidence. ๐Ÿ˜€

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