Thai Food Recipe

  Food recipe  
  Thai Curries & Soups
  Main Course
  Fried Egg in Clear Soup  recipe  
  (Kang Jued Kai Num)  
 Kang Jued Kai Num
   This Thai Clear Soup menu is easy to make. Serve hot as part of a main meal.
    200 grams ground pork
    100 grams vermicelli noodle (optional)
    6 eggs, beaten 1 cup oil
    1 tablespoon. crispy fried chopped garlic (for topping)
    1 cup thin sliced onions
    6 cups chicken stock or water
    1/ 3 cup fish sauce
    1/8 teaspoon white pepper
    300 grams chinese cabbage, cut into well pieces
    2 spring onions cut into 1 inch long pieces
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

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