Omelette Soup with Pork and Coriander (Cilantro) (Moo Kai Nam) Recipe
Omelette Soup with Pork and Coriander (Cilantro) (Moo Kai Nam) Recipes
250g lean pork, thinly sliced
a little salt
4 cups water
a few coriander (cilantro) roots or sprigs
3 tbsp vegetable oil
1 tbsp chopped garlic
2 medium onions, chopped
1 tbsp chopped galangal
125-185g, shredded cabbage
2 tbsp fish sauce
1 tbsp ground white pepper
salt to taste
4 eggs, beaten
a little vegetable oil
a few extra coriander (cilantro) sprigs,
4 young spring onions (scallions), green
part only, sliced
Rub the pork
all over with salt. Place in a medium pan with the water and bring to
the boil. Add the coriander roots or sprigs. Simmer for 10-12 minutes
until cooked. Remove from the heat and set aside. Heat the oil in a
medium pan. Add the garlic and sauté until golden brown. Add the onion
and sauté for 2-3 minutes, until soft. Now add the galangal and cabbage.
Stir fry for 2-3 minutes before adding the pork and its cooking liquid.
Simmer over a medium heat for 5-7 minutes. Add the fish sauce and
pepper. Check the seasoning and adjust with salt if necessary.
Meanwhile, add the eggs to a wok coated with a little oil. Cook into an
omelette, then remove from the wok and allow to cool. Roll up the cooled
omelette and cut into strips. Ladle the soup into serving bowls. Garnish
each serving with some omelette, coriander sprigs and spring onion.
pleasant and light soup commonly sold on roadside stalls. Though
originally of Thai origin, it is now found in different versions
throughout Southeast Asia. Substituting other meats for the pork works
very well in this dish. The coriander sprigs added just before serving
not only give this soup an attractive appearance, but also impart a
fresh, distinctive flavor.