Light, nourishing, and full of flavour — our go-to Thai style Egg with Pork Soup recipe!

Video Description

Welcome to The Jaklin Kitchen. Ever had a fluffy omelette popped into an amazingly simple flavoured clear soup with pork balls? That’s exactly what we’re up to here today. This delicious creation is amazing when served with some Jasmine Rice and provides a hearty, filling meal for the hungriest of bellies! The aromatics give great flavour to the stock and along with the benefits of Ginger for when you’re feeling under the weather make this dish really something special! Quick release of the flavours and other benefits of the Ginger and Spring Onions can be helped by bruising both before using – no need for them to look great – they’re being discarded after their benefits have been simmered into the stock. Please let us know if you make this dish and where in the world you are. We love to hear the different places we unknowingly visit. Happy cooking! Ingredients: The Soup - 1 Litre Chicken Stock 75g Ginger (sliced) 2-3 Spring Onions Halved (use the white and lower green parts for aromatics and tops sliced to be added at the end) 200g Pork Mince 2-3 Tsp Fish Sauce ½ Tsp White Pepper 1 Tbsp Seasoning Powder Salt (to taste) The Omelette – 3 Eggs 1 Tsp Fish Sauce ½ Tsp Ground White Pepper Oil for frying The Garlic Oil – 70ml Vegetable Oil 6 Garlic Cloves (peeled and chopped) Level of difficulty – Easy Equipment Needed – A large Pot / Wok, A sharp knife; Cutting Board; Mixing Bowl; Frying Pan Preparation Time:- 10 Min Cooking Time:- 35 Min Servings:- 2 (4 if served with Jasmine Rice) For instructions on how to make this amazing dish, see our step by step video.