Soups & Stews > Thailand > Gaeng Jeut Kai Jiaw >
Omelet Soup
2 TBS safflower oil
2 garlic cloves, minced
2 eggs
Pinch of salt
2 pickling onions, finely sliced
2 C chicken stock
2 TBS bottled oyster sauce
1 tsp. sugar
4 oz. bean sprouts
2 TBS coriander
1/2 tsp. ground white pepper
Heat safflower oil in a wok. Add the garlic and stir-fry until it turns a light golden color; drain and reserve the oil. Break the eggs into a small bowl and beat together with the salt; just before cooking, add the onion. Reheat the reserved oil in the wok over high heat and add the egg mixture; cook until the omelet edges have set and then turn and drain. Allow the omelet to cool and then cut it into bite-sized pieces. In a medium pan, bring the chicken stock to a boil; add the oyster sauce, sugar, omelet pieces and bean sprouts. Serve at once sprinkled with the garlic, coriander and white pepper.
Related Link:
Food Fare Culinary Collection: Thai Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map