Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

A very satisfying soup that is quick and easy to prepare. It is versatile, too, in that you can vary the vegetables according to what is available.


  • 1 egg
  • 15 ml/1 tbsp groundnut (peanut) oil
  • 900


  1. Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelette has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5mm/¼ in rounds and set aside for t