Do you have a favorite soup recipe to soothe you when you’re down with a cold or a flu? Me? I find that this easy Thai omelette soup helps me with congestion and is perfect for when I’m ill and not wanting anything heavy. If you’re not Thai, you might not have heard about this soup because it’s so simple that not many Thai restaurants offer it on their menus. In Thailand, you can get it at most “dtam sang” (food cooked to order) places. But since it’s so easy to make and calls for basic ingredients, you might as well cook it yourself (even when you’re sick). This way you can be sure that there’s no MSG in your soup!
This soup is a clear soup that’s packed full with protein and fiber. Although it’s definitely great for your body when you’re trying to recover from something, the soup is great for any day and you don’t have to be sick to eat it!
If you look at the ingredient list below, it might look like you need so many there. Well, this recipe is for the best version of the soup. But of course, I totally understand that when you’re sick or just lazy, you can’t be bothered to get all of the ingredients listed. Well, the good news is you don’t need to. This recipe can definitely be simplified. You just want to make sure that you have some garlic, white peppercorns, and a cilantro root to give the broth some flavors. Oh, and the eggs, too! Then just season the soup with salt as you would with a full recipe. If you happen to have cabbage or carrot, do add either or both because they will give your soup some sweetness and add fiber to the meal. Even better, enjoy it with my Thai pork fried rice!
For those of you following a vegetarian diet that allows eggs or the keto diet, this soup will be great for you as well. You can omit the pork and just go with the eggs. From my experience, the soup tastes pretty much the same without the pork.
Happy cooking!
Thai Omelette Soup Recipe
Ingredients
For the Ground Pork
- 100 grams ground pork
- 1 ⁄4 teaspoon whole white peppercorns
- 1 clove garlic
- 1 ⁄2 teaspoon soy sauce
For the Omelette
- 2 eggs
- 1 ⁄4 teaspoon soy sauce
- 1 teaspoon vegetable oil
For the Soup
- 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
- 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)
- Mix the ground pork with the peppercorn and garlic mixture and 1⁄2 teaspoon of soy sauce and set aside.
- Heat 1 teaspoon of vegetable oil in a pan over medium heat. Then, beat the eggs with the soy sauce.
- Fry the eggs in the pan and break them into bite-size pieces with a spatula. Set aside when done.
- In the motar, pound 3 cloves of garlic, 1⁄4 teaspoon of whole white peppercorns, and 1 cilantro root very finely.
- To a pot add 4 cups of water, the mixture from step 5, carrot, and cabbage and bring to a boil.
- 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.
- Use a spoon to discard any unwanted fat on the surface of the soup.
- Add the omelette to the soup and toss in the scallions. Season with 1 teaspoon of salt and turn off the heat.
- Transfer the soup to 2 bowls and garnish with cilantro leaves before serving.
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