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


Recipe Summary

20 mins
Max Servings:
4 2/3 cups


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; total fat 7g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 93mg; sodium 747mg; potassium 271mg; carbohydrates 2g; fiberg; sugar 1g; protein 7g; trans fatty acidg; vitamin a 184IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 38mg; iron 1mg.