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Thai Omelet Soup
Source: dLife

Tasty egg soup with carrots, cabbage and seasoning.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 105.3
Total Carbs 11.2 g
Dietary Fiber 3.6 g
Sugars 4.4 g
Total Fat 4.9 g
Saturated Fat 1.0 g
Unsaturated Fat 1.4 g
Potassium 298.7 mg
Protein 3.8 g
Sodium 384.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  eggs
1 tbsp  peanut oil
3 3/4 cup  low sodium vegetable broth
2 each  fresh carrots
4 cup  fresh savoy cabbage, shredded
2 tbsp  low sodium soy sauce
0 1/2 tsp  sugar
0 1/2 tsp  black pepper
1 each  cilantro sprigs
  1. Crack egg into bowl and beat lightly with fork.
  2. In small frying pan heat oil over medium. Add egg and swirl pan to evenly coat base. Cook underside until golden.
  3. Slide egg out of pan, roll up like pancake. Slice into 1/4 inch rounds and set aside for garnish.
  4. In large pan, combine stock, carrots, and cabbage and bring to boil.
  5. Reduce heat and simmer 5 minutes.
  6. Add soy sauce, sugar and pepper.
  7. Stir well, pour into warmed bowls.
  8. Lay egg rounds on surface of each portion, garnish with cilantro leaves.

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