Thai Omelette Soup
An easy clear soup requiring basic ingredients but packed with nutrients.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 grams ground pork
- 1 ⁄4 teaspoon whole white peppercorns
- 1 clove garlic
- 1 ⁄2 teaspoon soy sauce
- 2 eggs
- 1 ⁄4 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 4 cups water
- 3 cloves garlic
- 1 ⁄4 teaspoon whole white peppercorns
- 1 cilantro root
- 1 ⁄2 carrot cut
- 1 ⁄4 cabbage cut in half
- 1 teaspoon salt
- 5 scallions cut to 1 inch long
- Cilantro leaves (to garnish)
Instructions
- 1
In a mortar, pound 1⁄4 teaspoon of whole white peppercorns with one clove of garlic very finely with a pestle. (Do not clean the mortar yet)
- 2
Mix the ground pork with the peppercorn and garlic mixture and 1⁄2 teaspoon of soy sauce and set aside.
- 3
Heat 1 teaspoon of vegetable oil in a pan over medium heat. Then, beat the eggs with the soy sauce.
- 4
Fry the eggs in the pan and break them into bite-size pieces with a spatula. Set aside when done.
- 5
In the motar, pound 3 cloves of garlic, 1⁄4 teaspoon of whole white peppercorns, and 1 cilantro root very finely.
- 6
To a pot add 4 cups of water, the mixture from step 5, carrot, and cabbage and bring to a boil.
- 7
With your hand, take about a tablespoon of pork to form into a ball and drop into the soup. Repeat with the rest of the pork.
- 8
Use a spoon to discard any unwanted fat on the surface of the soup.
- 9
Add the omelette to the soup and toss in the scallions. Season with 1 teaspoon of salt and turn off the heat.
- 10
Transfer the soup to 2 bowls and garnish with cilantro leaves before serving.