Thai Omelet Soup

“This was the first menu my mother taught me in my life. I started doing it when I was ten to cook food for parents who have to work outside the home so they can come back and eat their children’s cooking.”

Ingredients

• 3 chicken eggs
• 2 Tbsp vegetable oil
• 200 grams of minced pork
• 1 Tbsp soy sauce (for marinating pork) 
• 1 stalk of coriander
• 1 spring onion
• 1 liter of water
• bouillon chicken Knorr (you can buy it at Asian supermarkets.)

Directions

1. Add soy sauce to the minced pork. Mix well and set aside. 
2. Crack eggs into a mixing bowl. We’ll go fry an omelet now.
3. Add oil, Heat the oil in a pan. Roll to coat the sides as well. The eggs won’t stick to the pan. For those who use a Teflon pan, you don’t need to use a lot of oil. 
4. Heat the oil well then add the eggs and fry until golden brown.
5. Flip and fry the eggs until cooked on both sides.
6. When fully cooked, turn the stove off. Use a spatula to cut into pieces.
7. Set aside on a plate lined with paper towels to absorb the oil. Don’t use normal tissues. It will become a tissue omelet. Because it will stick and be difficult to pull out.  
8. The ingredients are ready. The next step is to make the soup following the proportions on the box for the water to cube ratio. There are 2 soup cubes in 1 box, so just pick one and use one.
9. Measure 1 liter of water into a pot and bring the water to a boil. Add 1 soup cube, stir until dissolved, turn off the stove.
10. This recipe for egg soup uses 2 cups of broth. Scoop out 2 cups of broth (480 ml.) into another pot and heat over medium heat to bring to a boil. As for the remaining soup, we use it to make other dishes. Anyone who wants to make this menu alone can use half a soup cube + 500 ml. of water. It will be just enough for this recipe.
11. Wait for the soup to boil, mold the marinated pork into the soup and boil until the pork is cooked.
12. Add the omelet to the soup.
13. Sprinkle with spring onions and coriander. Turn off the stove.
14. Ladle into bowls and serve.