Soup with thai flavours served with an omelette. A unique recipe to try !
THAI OMELETTE SOUP
Ingredients
8 eggs
4 cups chicken stock
Salt to taste
4 tsps oil
1 tsp Thai red curry paste
3 lemon leaves
10-12 fresh basil leaves
2-3 fresh coriander sprigs
4 tbsps roasted peanuts, crushed
1½ tsps fish sauce
1 lemon
Juice of ½ lemon
2 tsps coconut milk
4 inch stalk lemongrass
Method
1. Heat chicken stock in a deep non-stick pan.
2. To make one omelette, break 2 eggs in a bowl. Add salt and beat well.
3. Heat 1 tsp oil in a non-stick pan.
4. Add red curry paste to the stock and stir to mix.
5. Tear lemon 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 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.
8. Add fish sauce to stock and stir to mix.
9. Cut lemon into slices.
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.
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 omelette on the side. Add lemon slices in the soup and pour the soup over the omelette. Serve immediately.
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