Thai Pork Omelette Soup

About

I believe that simple ingredients shine through the most, and this dish goes to prove it. This soup is a beautiful Keto ethnic recipe that showcases fantastic pork and fish sauce flavors. The ground pork is seasoned with fish sauce and white pepper. It may not sound like much, but it packs a huge flavor. The broth is simmered with scallions and then the pork meatballs. An omelet is made separately and then cut into small pieces and placed into the soup. The final dish is drizzled with wonderful toasted garlic oil too. It is an excellent dish that adults and kids will love! Feel free to make the soup spicy by adding sliced Thai chiles.

What kind of pork should I use?

Please use fatty ground pork for this recipe. You can also use 85% ground turkey meat which will be around the same amount of fat.

Can I add noodles to this?

Yes! Feel free to add shirataki or kelp noodles to the soup. I like kelp noodles as they are very similar to glass noodles.

Is the soup gluten-free?

Yes, as long as you use gluten-free fish sauce and chicken broth, it is gluten-free!

Ingredients

4 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw
1 qt chicken broth
4 cup water
8 clove garlic
¼ cup avocado oil
1 lb ground pork
1 ½ tablespoon fish sauce (nam pla or nuoc mam)
¼ teaspoon white pepper, ground
4 large raw egg
1 teaspoon fish sauce (nam pla or nuoc mam)
⅛ teaspoon white pepper, ground
1 tablespoon fish sauce (nam pla or nuoc mam)

Instructions

Add the chicken broth and water to a large stockpot. Add three scallions that have been cut into 2” long pieces. Cut the 4th scallion into thin slices and set aside (this will be for garnishing the soup). Bring the broth to a simmer and cook while you prepare the meatballs and other ingredients.
To a small nonstick skillet, add in the avocado oil and the garlic cloves that have been minced. You do not need to heat the pan before adding the garlic. Adding the garlic to the hot pan and oil will cause it to brown too quickly.
Turn the heat on medium-low and stir the mixture until the garlic turns brown and toasty. Watch the garlic carefully and remove it from the heat and stir it if you think it is browning too quickly. Once browned, pour it into another dish to stop the cooking. Reserve this pan for cooking the omelette.
Prepare the eggs by whisking the eggs together in a bowl with 1 tsp fish sauce and ⅛ tsp ground white pepper.
To a medium-sized mixing bowl, add the ground pork, 1 ½ tbsp fish sauce, and ¼ tsp ground white pepper. Mix well for a couple of minutes until the ground meat mixture starts to resist being mixed. This texture will hold the meatballs together.
Drop the meatballs into the soup using a 1 oz cookie scoop or by taking two spoons to form the meatball. Simmer until the meatballs are fully cooked for up to 10 minutes.
While the meatballs are cooking, use the skillet you used to cook the garlic oil. There should be some residual oil in the pan. Heat the pan until hot over medium-high heat. Once hot, add in the egg mixture. Allow the egg to cook some, and then take a spatula to lift the sides and let the runny egg sitting on the top run to the bottom. Repeat this process until the egg is cooked enough to flip. Cut the egg in half, so it is easier to flip. Flip it and cook it on the other side until browned slightly.
Transfer the omelette to a cutting board and cut into small pieces about 1” x 1”. Add them to the soup and cook until heated through about 2-3 minutes. Serve the soup hot with sliced scallions on top.