I have to admit that I tried this recipe because it had an omelet in it. I've just recently learned how to make an omelet, and have developed a little obsession with them...
I also wanted a Thai dish that was a bit healthier. This soup is all Veggies and has amazing flavor. Well, that is, it had amazing flavor once I was done with it! I added a lot of spices and different vegetables that weren't called for in the original recipe. The nice thing about this soup is that you can change up the vegetables and use what you have in the house. Also, it doesn't really have any "hard to find" Thai ingredients. The only thing you might have to search for is the Savoy Cabbage. I found some in my regular grocery store, but you might have to visit the Oriental shop again! This is Savoy Cabbage:
So, shall we proceed? Get out your soup pan and let's make some dinner!
Veggie Omelette Thai Soup
2 cans (14oz) Vegetable stock (3 3/4 cups)
2 carrots, finely diced
4 outer leaves Savoy Cabbage, shredded
1/2 onion, diced
1 cup sliced mushrooms
1 clove garlic, chopped
1/4 teas ginger
14 teas cumin
1/4 teas red pepper flakes
1/4 teas salt
1 egg
1 TB peanut oil
2 TB Soy Sauce
1/2 teas white sugar
1/2 teas ground black pepper
fresh cilantro to garnish
1. Put the stock in a large pan. Add vegetables and all the spices to the salt, and bring to a boil. Reduce the heat and simmer for 5 minutes.
In the meantime, crack the egg in a bowl, and beat lightly with a fork. Heat the oil in a small frying pan until hot, but not smoking. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat, flipping once, until the omelet has set, and the underside is golden brown. Slide it out of the pan and roll it up. Slice into 1/4in. rounds and set aside for garnish.
When the soup has simmered for 5 minutes, add the soy sauce, sugar, and pepper.
Stir well, then pour into bowls. Top with omelette rounds and cilantro garnish.
Enjoy! This is a very light soup, but packs a punch with the crunchy cabbage, soft carrots and mushrooms, and the spices.
For desert serve fresh fruit! Thai desserts are mainly fruit, and the flavor of the fruit works well in cleansing your palette.
2 cans (14oz) Vegetable stock (3 3/4 cups)
2 carrots, finely diced
4 outer leaves Savoy Cabbage, shredded
1/2 onion, diced
1 cup sliced mushrooms
1 clove garlic, chopped
1/4 teas ginger
14 teas cumin
1/4 teas red pepper flakes
1/4 teas salt
1 egg
1 TB peanut oil
2 TB Soy Sauce
1/2 teas white sugar
1/2 teas ground black pepper
fresh cilantro to garnish
1. Put the stock in a large pan. Add vegetables and all the spices to the salt, and bring to a boil. Reduce the heat and simmer for 5 minutes.
In the meantime, crack the egg in a bowl, and beat lightly with a fork. Heat the oil in a small frying pan until hot, but not smoking. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat, flipping once, until the omelet has set, and the underside is golden brown. Slide it out of the pan and roll it up. Slice into 1/4in. rounds and set aside for garnish.
When the soup has simmered for 5 minutes, add the soy sauce, sugar, and pepper.
Stir well, then pour into bowls. Top with omelette rounds and cilantro garnish.
Enjoy! This is a very light soup, but packs a punch with the crunchy cabbage, soft carrots and mushrooms, and the spices.
For desert serve fresh fruit! Thai desserts are mainly fruit, and the flavor of the fruit works well in cleansing your palette.
popping in from SITS today. Have a great one!
ReplyDeleteI'm always horrible at making omelets. But I blame it on the pound of cheese I add at the last second. This looks great!
ReplyDeleteIT looks AMAZING! I need to try that!
ReplyDelete