Gaeng Jued Fak Thong Kai (Pumpkin and Egg Drop Soup)
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Ingredients
- 350 g pumpkin, peeled and cubed
- 2 eggs
- 900 ml vegetable stock
- 2 garlic cloves
- 1 tbsp soy sauce
- 1 tsp white pepper
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 82 kcal
- Protein
- 5.9 g
- Carbohydrate
- 7.8 g
- of which sugars
- 3.5 g
- Fat
- 3.1 g
- of which saturates
- 1 g
- Fibre
- 0.9 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Bring the vegetable stock to the boil in a large pan with the garlic.
- 3
Add the pumpkin and simmer for 12 minutes until tender.
- 4
Beat the eggs and drizzle slowly into the simmering soup, stirring gently, so they set in thin ribbons.
- 5
Season with the soy sauce and white pepper.
- 6
Scatter with spring onions and serve hot.
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