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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Omelet Soup

Source: dLife

Tasty egg soup with carrots, cabbage and seasoning.

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 4.9 Fat, 1.3 Vegetables, 0.0 Other Carbs,

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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Servings

Ingredients

1.0
1 each eggs 1.0
1 tbsp peanut oil 3.75
3 3/4 cup low sodium vegetable broth 2.0
2 each fresh carrots 4.0
4 cup fresh savoy cabbage, shredded 2.0
2 tbsp low sodium soy sauce 0.5
0 1/2 tsp sugar 0.5
0 1/2 tsp black pepper 1.0
1 each cilantro sprigs

Directions

Crack egg into bowl and beat lightly with fork.
In small frying pan heat oil over medium. Add egg and swirl pan to evenly coat base. Cook underside until golden.
Slide egg out of pan, roll up like pancake. Slice into 1/4 inch rounds and set aside for garnish.
In large pan, combine stock, carrots, and cabbage and bring to boil.
Reduce heat and simmer 5 minutes.
Add soy sauce, sugar and pepper.
Stir well, pour into warmed bowls.
Lay egg rounds on surface of each portion, garnish with cilantro leaves.