Omelette Soup with Pork and Coriander (Cilantro) (Moo Kai Nam) Recipes

Ingredients :

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, to garnish

4 young spring onions (scallions), green part only, sliced

Method :

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. Serve immediately.

A very 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.

Serves 4 - 6

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