Thai clear soup with roll egg (Kang Jued Look-Rok)
A flavor of Thai by TAN
A flavor of Thai by TAN
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 200 g pig chitterlings (small intestines of a pig)
  • 5-6 or more medium-sized shrimps, cleaned, shelled and deveined
  • 100 g minced pork
  • 20 eggs
  • 1 tbsp of sliced carrot (optional)
  • 2 cups water
  • 1 tbsp minced garlic
  • 1 tbsp finely chopped coriander root
  • ½ tsp ground pepper
  • 2 tsp fish sauce
  • 1 tsp fried garlic (optional)
  • Onion spring, coriander leaves, cut length 1’ for garnishing

Instructions

Comments

Log in or Register to write a comment.