Thai Omelette Soup

Ingredients

• 8 Eggs
• 2 teaspoons thai red curry paste
• 4 cups chicken stock
• Salt to taste
• 4 teaspoons oil
• 3 kaffir lime leaves
• 10-12 fresh basil leaves
• 2-3 fresh coriander sprigs
• 4 tablespoons roasted peanuts crushed
• 3 teaspoons fish sauce
• 1 lemon finely sliced
• juice of 1 lemon
• 4 teaspoons coconut milk
• 4 one inch stalks lemongrass

Method

1. Heat chicken stock in a deep non-stick pan.
2. To make one omelette, break 2 eggs into a bowl. Add salt and beat well.
3. Heat 1 teaspoon oil in a non-stick pan.
4. Add red curry paste to the stock and mix well.
5. Bruise lime leaves, add to the stock and simmer.
6. Roughly chop 5-6 basil leaves and coriander sprigs together. Add this to the beaten eggs and beat once again.
7. Pour beaten eggs in the second pan, scramble slightly and spread and cook till almost done.
8. Spread 1 tablespoon crushed peanuts on the omelette and fold. Flip and cook. Similarly prepare the remaining omelettes.
9. Add fish sauce to stock and mix.
10. Tear remaining basil leaves and add to the stock and mix. Add lemon juice and stir to mix. Add salt, mix and boil.
11. Add coconut milk, switch off heat and mix well.
12. To serve one portion, place 1 inch stalk lemongrass in a serving bowl. Put 1 omelette on the side. Add lemon slices in the soup and pour the soup over the omelette. Serve immediately.

Nutrition Info