Omelette Soup

Name: Omelette Soup (Gaeng Jeut Kai Jiaw)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil; 2 cloves garlic, minced; 2 eggs; Pinch salt; 2 pickling onions, finely sliced; 500 mL (2 cups/16 fl oz) chicken stock; 30 mL (2 tablespoons) oyster sauce; 1 teaspoon palm sugar; 100 g (4 oz) bean sprouts; 2 tablespoons fresh coriander (cilantro) leaves; ½ teaspoon white peppercorns, ground

Gaeng Jeut Kai Jiaw

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

ONLY THE THAIS would come up with a fried-egg soup! Often pork balls, made from minced pork and seasoned with salt and white pepper, are added to this soup.

Ingredients

30 mL (2 tablespoons) safflower oil
2 cloves garlic, minced

Asia
Thailand
Soup
South East Asia

Method

Heat the oil in a wok, add the garlic and fry until light golden in colour; drain and retain the oil.

Break the eggs into a bowl and beat them together with the salt. Just before cooking, add the onion. Reheat the oil in the wok over a high heat and add the egg mixture. Cook the omelette until the edges have set and then turn it and drain. Allow it to cool and then cut it into bite-size