Thai Omelette Soup Recipe

thai omelette soup in a white bowl

An easy clear soup requiring basic ingredients but packed with nutrients.



For the Ground Pork

For the Omelette

For the Soup


  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.

Keywords: clear soup, clear broth, Thai omelette soup, egg soup, healthy soup