Thai · Lunch
Egg and Vegetable Clear Soup
A light Thai broth simmered with chicken stock, garlic and white pepper, filled with silken beaten egg ribbons, napa cabbage, carrot and scallion. Finished with sesame oil and cilantro, the soup is brothy, savoury and mild, served hot in a bowl.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
184Calories
17.2gProtein
9.2gFat
8.9gCarbs
3.5gSugar
1.6gFiber
1238mgSodium
744mgChol
2.5gSat Fat
420mgPotassium
90mgCalcium
2.8mgIron
1.1mcgVitamin B12
15mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Beat the egg in a small bowl. Thinly slice the garlic, scallion and cilantro; shred the cabbage; julienne the carrot.
2
Simmer
Bring chicken stock to a gentle simmer over medium heat for 3 minutes until small bubbles rise steadily around the edges.
3
Saute
Add sliced garlic to simmering stock over medium heat for 1 minute until fragrant and slightly translucent, then stir in carrot and cabbage.
4
Simmer
Continue over medium heat for 3 minutes until carrot softens slightly and cabbage turns translucent, then stir in white pepper, soy sauce and salt.
5
Whisk
Reduce heat to medium-low so broth barely ripples, drizzle in beaten egg in a thin stream while stirring gently for 20 seconds.
6
Finish
Stir in sesame oil and half the scallion, then simmer over low heat for 30 seconds until broth turns glossy.
7
Plate
Pour soup into a deep bowl and scatter remaining scallion and cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs, beaten
- 720ml720ml chicken stock
- 4 cloves4 cloves garlic
- 90g90g napa cabbage
- 60g60g carrot
- 22 scallion
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
