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Prep 10 minutes
Total 35 minutes

Thai Pork and Omelette Soup

Pork and omelette soup is a delicious clear soup. It’s very filling and doesn’t take much effort to prepare. I had homemade chicken stock in the fridge, which saved me some time. You can use store-bought stock as well. Just refresh it by adding extra ginger, pepper corns and bay leaf.

Serves
US|Metric
ingredients

Meat balls

  • Pork mince: 200 gm
  • Salt: 1/3 tsp
  • Fish sauce: 1 tbsp
  • White pepper powder: 1/4 tsp

Stock

  • Chicken stock: 5 cups
  • Ginger slices: 2 inch piece
  • Spring onion: 2 stalks

Omelette

  • Eggs: 3
  • Fish sauce: 1 tsp
  • Salt: pinch
  • White pepper powder: pinch

Garlic oil

  • Garlic cloves: 4-5 (chopped)
  • Neutral oil: 1/4 cup

Other ingredients

  • Oil: 1/4 cup (for frying omelette)
  • Spring onion: 1 stalk (chopped)

Thai Pork and Omelette Soup

Pork and omelette soup is a delicious clear soup. It’s very filling and doesn’t take much effort to prepare. I had homemade chicken stock in the fridge, which saved me some time. You can use store-bought stock as well. Just refresh it by adding extra ginger, pepper corns and bay leaf.

Step 1:

Prepare the garlic oil in a small sauce pan. Add oil and chopped garlic. Heat the oil on a medium flame, until the garlic is slightly golden brown. Switch off the flame and set aside.

Step 2:

Prepare the meat balls by adding the ingredients written under 'meat balls', mix well and then make balls.

Step 3:

If you have chicken stock ready, pour the stock into a stock pot. Add ginger slices and spring onion. Bring this to a boil and let it simmer for 10 minutes.

Step 4:

Meanwhile, whisk the eggs and other ingredients for the omelette in a bowl.

Step 5:

Heat up a frying pan. Add oil to shallow fry the omelette. Pour the egg mix. Let it cook for 2-3 minutes. Swirl the pan if the egg mix is runny in the pan. Slowly flip the omelette and cook for another minute. Transfer the omelette to a plate and dab the excess oil off using kitchen towels.

Step 6:

Take out the ginger slices and spring onion stalks from the stock. Now add in the meat balls into the stock and let it cook for 2 minutes.

Step 7:

Cut the omelette into chunks and add the pieces into the soup. Add the chopped spring onion stalk (both whites and greens). Bring this to a boil. The soup is ready.

Enjoy with the few drops of garlic oil and crunchy golden garlic pieces over the soup!