Thai Pork, Noodle & Egg Soup Recipe

Cooler weather always makes me crave soup and this is a delicious, easy and quick soup to make on those chilly days.


Two years ago, I made a version of this soup for the first time and it was the first recipe I had ever posted.  This time, I tweaked the recipe and tried something I have never done before- I added eggs.  I really enjoyed making this again and it was interesting to see how I have improved as a cook in the past two years.

December 21, 2013
November 6, 2015


2 tablespoons canola oil

3 scallions, thinly sliced, white and green parts separated

4 cloves garlic, chopped

1 tablespoon chopped fresh ginger/ground ginger

1 pound ground pork

kosher salt

4 cups low-sodium chicken broth

1 tablespoon soy sauce (or fish sauce if you prefer)

4 ounces wonton wrappers, sliced into 1/2-inch strips or desired thickness

2 Eggs

2 tablespoons fresh lime juice, plus lime wedges for serving

Red Chili Pepper Flakes


Cilantro leaves


Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add  ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

Add the broth, soy sauce, lime juice and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers and red chili flakes, reduce heat, and simmer until tender, 1 to 2 minutes.

In a separate bowl, whisk together two eggs until they are entirely mixed and a bit frothy. Start stirring the soup in a clockwise motion and slowly pour in the eggs in the same clockwise motion, stirring/whisking constantly.  The eggs will cook quickly and you should be able to see strips of the egg whites.  You will notice a change of color in the broth- it will be a bit thicker and more yellow than before.  Remove from heat and cover for a few minutes.

Serve while still hot with the scallion greens, chili peppers, cilantro, and lime wedges.

Be sure to squeeze the lime wedges on top of the soup- the taste that it adds is amazing.

You can add numerous ingredients to add texture- chili peppers, jalapeno peppers, shiitake mushrooms, the options are endless.


What are you favorite Thai dishes?  Anything I should try?  What about recipes which include adding eggs, anything I should know?  Comment below or find me on Facebook!


You may also like

No Comments

Let Me Hear From You!