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Thai Egg Drop Soup

Thai Egg Drop Soup

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  • Makes: 4 to 6 servings
  • Yield: 4 2/3 cups
  • Total Time 20 mins

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Curry paste and fish sauce (both available at large supermarkets) give a Thai twist to the Chinese take-out staple. Ready in about 20 minutes, this recipe from La Soupe cafe in Cincinnati is a great pantry recipe for frigid winter weeknights.

Ingredients

  • 1 tablespoon coconut oil
  • 1/4 teaspoon yellow curry paste
  • 1/4 teaspoon Asian chili paste (sambal oelek) (optional)
  • 1 32 - ounce carton reduced-sodium chicken broth
  • 2 tablespoons canned unsweetened coconut milk
  • 3/4 teaspoon soy sauce
  • 1/4 teaspoon fish sauce (optional)
  • 2 eggs, lightly beaten
  • 2 tablespoons thinly bias-sliced green onion
  • 1 tablespoon finely chopped fresh cilantro
  • Salt
  • Black pepper

Directions

  1. In a 3-quart saucepan, melt coconut oil over medium heat. Add curry paste and Asian chili paste, if desired. Cook and stir until very fragrant, about 1 minute. Add broth, coconut milk, soy sauce and fish sauce, if desired.
  2. Increase heat to high and quickly bring soup to a boil. Reduce heat to medium. Using a whisk, stir soup slowly in one direction. Slowly pour in eggs, still stirring in one direction, until broth starts to cook eggs and they form thin ribbons. Continue to stir and add green onion and cilantro. Season to taste with salt and pepper. Serve immediately.

Nutrition Facts

(Thai Egg Drop Soup)

Servings Per Recipe 4, Fat, total (g) 7, vit. C (mg) 2, cal. (kcal) 99, vit. A (IU) 184, iron (mg) 1, pro. (g) 7, calcium (mg) 38, Potassium (mg) 271, sugar (g) 1, fiber (g) 0, sodium (mg) 747, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 22, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 2, Niacin (mg) 2, sat. fat (g) 5, Riboflavin (mg) 0, chol. (mg) 93, Thiamin (mg) 0

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