How to make Thai Omelette Soup -

Thai Egg Soup is simple and delightful. Endless tips and tricks were born in the search for a foolproof method of making the perfect Thai Omelette.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggs (अंडे), Thai Red Curry Paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Soups

Thai Omelette Soup

Thai Omelette Soup Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Omelette Soup Recipe

  • Eggs 8

  • Thai Red Curry Paste 4 cups

  • Salt to taste

  • Oil 4 teaspoon

  • Thai red curry paste 1 teaspoon

  • Lemon leaves 3

  • Fresh basil leaves 10-12

  • Fresh coriander sprigs 2-3

  • Roasted peanuts crushed 4 tablespoons

  • Fish sauce 1 1/2 teaspoons

  • Lemon 1

  • Juice of ½ lemon

  • Coconut milk 2 teaspoons

  • Lemongrass 4 inch stalk


Step 1

Heat chicken stock in a deep non-stick pan.

Step 2

To make one omelette, break 2 eggs in a bowl. Add salt and beat well.

Step 3

Heat 1 tsp oil in a non-stick pan.

Step 4

Add red curry paste to the stock and stir to mix.

Step 5

Tear lemon leaves, add to the stock and simmer.

Step 6

Roughly chop 5-6 basil leaves and coriander sprigs together. Add this to the beaten eggs and beat once again.

Step 7

Pour beaten eggs in the oil, scramble little and let the egg cook. Add 1 tbsp crushed peanuts and fold into an omelette. Flip and cook. Similarly prepare the remaining omelettes.

Step 8

Add fish sauce to stock and stir to mix.

Step 9

Cut lemon into slices.

Step 10

Tear remaining basil leaves and add to the stock and stir to mix. Add lemon juice and stir to mix. Add salt, mix and boil.

Step 11

Add coconut milk, switch off heat and mix well.

Step 12

To serve one portion, place 1 inch stalk lemongrass in a serving bowl. Put omelette on the side. Add lemon slices in the soup and pour the soup over the omelette. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.