Thai Omelette, Pork Balls & Tofu Soup
This hearty soup is packed with fluffy golden egg, juicy pork balls, and silky tofu, all swimming in a rich, savory broth. A simple yet soul-warming dish that brings together bold flavors and homey goodness in every spoonful.
Ingredients
For the soup base
6 cups chicken stock
3 slices ginger, bruised
2 spring onions
For the pork balls
300 gm minced pork
2 tsp fish sauce
¼ tsp black pepper
Salt
1 tsp minced ginger
1 tbs minced coriander roots
1 tsp corn flour
For the omelette
3 eggs
1 tsp fish sauce
¼ tsp ground white pepper
Additional ingredients
Egg tofu, sliced
300 gm napa cabbage, cut into pieces
Method
1. Place the chicken stock, ginger and whole spring onion stems in a pot. Bring to a simmer and cook for 15 minutes to infuse the flavours.
2. Make the pork balls by combining the minced pork fish sauce, salt, ginger, coriander roots, corn flour and black pepper together.
3. Make the omelette by whisking the eggs, fish sauce and pepper. Fry the eggs in a skillet, flip. Use a spatula to cut the omelette into pieces when both sides are browned.
4. Remove the ginger and spring onion from the soup.
5. Scoop small amounts of pork, form into rough meatballs and add to the simmering soup.
6. Add the napa cabbage and cook for 2 minutes.
7. When the cabbage and pork balls are cooked, add the tofu and omelette.
8. Simmer for 2 minutes and taste for seasoning.
9. Serve topped with parsley, sliced spring onions and fried garlic.
