Keto Thai Pork Omelette Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.9/5
(1349 reviews)
Keto Thai Pork Omelette Soup
Zylo Recipes

Description

This straightforward soup recipe celebrates the pure flavors of its components. It's a comforting dish where the savory notes of pork meld harmoniously. Ground pork, seasoned simply with fish sauce and white pepper, offers a surprisingly rich and satisfying taste that belies the dish’s simplicity.

The pork is then shaped into small meatballs, and simmered gently in a light, flavorful broth until cooked through and tender. Fresh scallions add a delicate oniony brightness that enlivens the broth and complements the pork. To add a delightful textural contrast, a thin omelet is prepared separately.

Once cooked, it's sliced into delicate ribbons or small pieces, providing a silky, yielding component to the soup. The omelet pieces float amidst the pork meatballs, absorbing the flavorful broth and adding another layer of depth to each spoonful. Finally, a drizzle of aromatic toasted garlic oil is the crowning touch, infusing the entire dish with a warm, nutty fragrance and a subtle, irresistible richness.

This garlic oil not only enhances the overall flavor profile but also adds a beautiful sheen to the surface of the soup, making it visually appealing. For those who enjoy a touch of heat, a few thin slices of fresh Thai chiles can be added as a garnish. Their vibrant color and fiery kick provide a counterpoint to the savory richness of the pork and garlic, awakening the senses and adding an exciting dimension to the soup.

Fatty ground pork, or even a leaner ground turkey, works well in this recipe, providing a juicy and flavorful meatball. The soup can be further customized by the addition of noodles, such as shirataki or kelp noodles, which add a unique texture and make the soup even more substantial. Kelp noodles, with their translucent appearance and slightly crunchy texture, are particularly appealing.

Using the right ingredients this can be made gluten-free. Served hot, this soup is a comforting and satisfying meal, perfect for a light lunch or a cozy dinner. It's a testament to the fact that simple ingredients, when combined with care and attention, can create something truly delicious and memorable.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 bowl serving
C
Calories
550 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
5 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 15 g
Unsaturated Fats 25 g

Cholestrol 250 mg
Sodium 700 mg
Potassium 400 mg
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Ingredients

    1.
    Scallions or spring onions, tops and bulb, raw
    Scallions or spring onions, tops and bulb, raw
    4 medium - 4 1/8" long
    2.
    Chicken broth
    Chicken broth
    1 qt
    3.
    Water
    Water
    4 cup
    4.
    Garlic
    Garlic
    8 clove
    5.
    Avocado oil
    Avocado oil
    0.25 cup
    6.
    Ground pork
    Ground pork
    1 lb
    7.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1.5 tablespoon
    8.
    White pepper, ground
    White pepper, ground
    0.25 teaspoon
    9.
    Raw egg
    Raw egg
    4 large
    10.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1.5 tablespoon
    11.
    White pepper, ground
    White pepper, ground
    0.25 teaspoon
    12.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1.5 tablespoon

Instructions

    1.
    In a large stockpot, combine chicken broth and water. Add three scallions, cut into 2-inch pieces. Thinly slice the fourth scallion and set aside for garnish. Bring the broth to a simmer and maintain heat while preparing the remaining ingredients.
    2.
    In a small, cold nonstick skillet, add avocado oil and minced garlic cloves. Do not preheat the pan, as this can cause the garlic to brown too quickly.
    3.
    Turn the heat to medium-low and stir the garlic mixture until it turns brown and fragrant. Monitor closely, removing from heat if browning too rapidly. Once browned, transfer to a separate dish to halt cooking. Reserve the skillet for the omelet.
    4.
    In a bowl, whisk together eggs, 1 tsp fish sauce, and ⅛ tsp ground white pepper.
    5.
    In a medium mixing bowl, combine ground pork, 1 ½ tbsp fish sauce, and ¼ tsp ground white pepper. Mix thoroughly for a couple of minutes until the mixture becomes slightly resistant, ensuring the meatballs hold their shape.
    6.
    Drop meatballs into the simmering soup using a 1 oz cookie scoop or two spoons. Simmer until fully cooked, approximately 10 minutes.
    7.
    Using the skillet from the garlic oil (with residual oil), heat over medium-high heat. Add the egg mixture. Allow to cook, then lift the sides with a spatula to let uncooked egg flow underneath. Repeat until mostly cooked. Cut the egg in half for easier flipping. Flip and cook the other side until lightly browned.
    8.
    Transfer the omelet to a cutting board and cut into approximately 1-inch squares. Add to the soup and heat through for 2-3 minutes. Serve hot, garnished with sliced scallions.