Fried Eggs in Clear Soup (Kang Jued Khai Nam)

This easy eggs soup recipe is soothing and nourishing, as well as elegant to serve. A close relative of Chinese soup, this soup quick and easy to make, and any type of prepared crab meat , pork, or chicken. This Thai-style Eggs Soup is great for everyday eating, but can just as easily be served as an elegant appetizer at a dinner party or other special occasion. ENJOY ka!

  • 100 grams ground pork
  • 50 grams vermicelli noodle (optional)
  • 3 eggs, beaten
  • ¼ cup oil
  • 1 tbsp crispy fried chopped garlic (for topping)
  • ½ cup thin sliced onions
  • 6 cups chicken stock or water
  • 1/3 cup fish sauce
  • 1/8 teaspoon white pepper
  • 300 grams chinese cabbage, cut into well pieces
  • 2 spring onions cut into 1 inch long pieces

  • Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
  • In a pot, bring the chicken stock (or water) to boil.
  • When boiling, add pork and stir until cooked.
  • Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
  • Remove to a serving bowl.
  • Before serving, garnish with crispy fried chopped garlic on top of the bowl.