Thai Omelet Soup Recipe with Tomatoes, Onion and Scallion

This Thai Omelet Soup with Tomatoes, Onion and Scallion is an easy soup recipe for busy weeknight meals.  If you are really ambitious, you can make your own vegetable stock and freeze it back.  Using peanut oil in this omelet soup gives it a wonderful flavor, however, you can use olive oil if you prefer.  Top your finished soup with quarters of fresh tomatoes and fresh green onions right before serving.

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Thai Omelet Soup Recipe with Tomatoes, Onion and Scallion

 

What is Thai Omelet Soup?

You can also call this Thai omelette soup or just plain Thai egg soup. This soup has many variations but they all seem to stem from China originally.  Some require you to add strips of omelet to the heated broth.  Other egg soups require you to add uncooked scrambled egg to simmering broth like in my egg drop soup recipe.  Serve this egg soup in Asian inspired soup bowls for a great Chinese New Year dinner celebration! Don’t worry, chopsticks are not required, although if you are feeling ambitious, go ahead and try them!

fresh eggs

 

If you are looking for more egg recipes, check out my review of The Fresh Egg Cookbook for inspiration. Then, check out my post on how to reuse egg cartons for some creative green living.  Here are a few more egg recipes you may enjoy:

Thai Omelet Soup Recipe with Tomatoes, Onion and Scallion

Eggs are loaded with protein and a great substitute for meat in your next dinner recipe.  If you want to really add a boost of flavor to this soup, simmer the broth with some fresh lemongrass that you grow in your own back yard.  Or, try adding hot sauce like my son does.  There are plenty of ways to get creative with this Thai Omelet Soup!

Yields 4 servings

Thai Omelet Soup Recipe

This Thai Omelet Soup with Tomatoes, Onion and Scallion is an easy soup recipe for busy weeknight meals.  Top your Thai soup with quarters of fresh tomatoes and green onions before serving.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • Ingredients: (Serves 4)
  • 1 egg
  • 1 tablespoon peanut oil
  • 4 cups vegetable stock
  • 2 large carrots, finely diced
  • 4 outer leaves Savoy cabbage, shredded
  • 2 tablespoons soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon ground black pepper
  • Fresh coriander (cilantro) leaves, to garnish
  • Sliced fresh tomatoes
  • Sliced green onions

Instructions

  1. Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan and pour in the egg. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and slice into strips or small pieces.
  2. Put the stock into a large pan. Add the carrots and cabbage and bring to a boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.
  3. Stir well, then pour into bowls. Lay a few omelet rounds on the surface of each portion and sprinkle with the cilantro leaves if desired. Add fresh tomato wedges and green onions before serving if desired.
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https://www.turningclockback.com/recipe-thai-omlet-soup/

Nutrition

Calories

230 cal

Fat

14 g

Carbs

21 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 

 

Comments

  1. <br><br><br><br><br>Dr.Sameena Prathap says
    Hi Diane,

    That's a great yummy soup..

    [email protected]

    www.myeasytocookrecipes.blogspot.com

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