Soups
Kai nam (egg in broth)
An egg poached in a clear, hot broth flavoured with spring onion and pepper. A simple, comforting breakfast or light meal, served early in the morning in Laos.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
104 kcal per serving
- Protein
- 7.8 g
- Carbohydrates
- 2.1 g
- of which sugars
- 1.3 g
- Fat
- 7.1 g
- of which saturated fat
- 2 g
- Fiber
- 0.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Bring the broth to a gentle simmer in a saucepan.
- Add the fish sauce and crushed garlic, then let it infuse for five minutes.
- Crack the eggs one by one into a small ladle and gently slide them into the simmering broth.
- Poach for three to four minutes, until the white is set and the yolk is still runny.
- Divide the eggs between bowls, pour the broth over them and sprinkle with chopped spring onions and white pepper.
Variations and tips
With vermicelli. Add rice vermicelli to the broth to make a more filling meal.
More ideas
Kai khai nam (fried eggs in broth)17 min · 4 serv.Gaeng bai mak (moringa leaf soup)35 min · 4 serv.Gaeng no mai (bamboo shoot soup)40 min · 4 serv.Gaeng pa kai (clear spicy chicken soup)50 min · 4 serv.Gaeng som ma khuea (sour eggplant soup)40 min · 4 serv.Kai jiao (Lao omelette)20 min · 4 serv.Gaeng bong (vegetable soup with fish broth)45 min · 4 serv.Gaeng hor (herb and vegetable stew)45 min · 4 serv.
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Original Ecomely recipe.