Thai omelette soup
| Soup | |
| 3 cups | Stock |
| 3 | Garlic Cloves, whole |
| ¼ | Onion, peeled whole |
| 3 | Shallots, peeled whole |
| 2 | Spring onion |
| Omelette | |
| 3 | bunches Sesbania Flower |
| 3 | Stalk Sweet vegetable |
| 5 | Leaves Sweet basil |
| 2 | Garlic, finely chopped |
| 3 | Bird’s eye chillies |
| 2 | Egg |
| 1 Tab | Soy |
| 5 Tab | Oil |
- Stock, garlic, onion, shallots and spring onion in a pot and simmer (about 30 minutes)
- Beat eggs and add sesbania, sweet vegetable, basil, garlic and chillies.
- Heat oil in a wok on a high heat until hot.
- Pour egg mixture into oil quickly heat until bottom is brown and then turn over
- When both sides are brown drain and put to one side
- Strain soup into a bowl add soy (taste and adjust), cut omelette into 5cm strips and add to soup