Crispy Egg Soup with Chinese Broccoli – Geng Jeut Pak Kanaa

Rating: 2.83 / 5.00 (6 Votes)

Total time: 45 min



The salted duck egg is made into a thick batter, which is deep fried in a little oil until crispy and golden. If the batter is too salty, add a little more sesame oil and sugar, respectively , if the batter is fried out, to the soup. A regular egg, beaten, seasoned and fried in oil – a Thai omelet – is a good and easy substitute.

T E R I T I N G Separate the egg. Moisten the flour in a baking bowl with a little water. Knead the egg yolks together with the flour. Add 1 tsp of water to the egg white form and then stir through with the flour. Knead well. Season with sugar, pepper and sesame oil.

Heat oil in a wok, ladle in dough and deep fry. Remove, drain and cool before cutting into pieces.

Rinse and clean broccoli, peel off stem ends if necessary. Cut into fine pieces. Bring clear soup to a boil, season with soy, sugar, salt and oyster sauce, then add broccoli and simmer until cooked. Add egg, fried garlic and sesame oil.

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