Nepali Turmeric Soup

 

Eggs do not require chickens to sacrifice their lives, and this is a quick and nutritious alternative to chicken soup. You won’t find this in restaurants, even in Nepal. It’s very much home-cooking.

I had submitted a similar recipe to a website before, and I found it replicated on yet another website. This is just slightly different from that recipe so it doesn’t look like I’m plagiarizing my own recipe!

This is best made in a karahi or wok, as the eggs will cook very quickly and you don’t want them to stick if sautéing in a skillet. You’re basically making a curried stir-fried omelette before adding the water or broth to turn the whole thing into a simple soup. 

I used two eggs (because I have eggs, which is very rarely), but you can also use liquid egg white (although the color will be different). Substitute 3 tblsp liquid egg white for each egg. Some chopped chives would work, but I do not have any.

• 2 tblsp vegetable oil
• 2 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp turmeric
• 2 eggs
• 2 cups water or vegetable broth

1. In a karahi or wok, heat vegetable oil over high heat. Add ginger and garlic pastes and sauté for a minute.
2. Add the turmeric and sauté for a couple of minutes, being careful not to burn the pastes or turmeric.
3. Break eggs into the karahi or wok and sauté very quickly until just solid. (If using liquid egg white, beat it with salt and pepper then pour into the karahi or wok and sauté as for the eggs.)
4. Pour in the water or vegetable broth and bring to a boil.
5. Season with salt and pepper as desired (vegetable broth tends to be a bit on the sweet side)