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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

99 calories; 7 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 93 mg cholesterol; 747 mg sodium. 271 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 7 g protein; 0 g trans fatty acid; 184 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 38 mg calcium; 1 mg iron;