Name: Thai Egg Drop Soup
Total time: 20 min
Yield: 4 2/3 cups
Ingredients: 1 tablespoon coconut oil; ¼ teaspoon yellow curry paste; ¼ teaspoon Asian chili paste (sambal oelek) (optional); 1 32 ounce carton reduced-sodium chicken broth; 2 tablespoons canned unsweetened coconut milk; ¾ teaspoon soy sauce; ¼ 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

Step 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.

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Step 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

Per Serving:

99 calories; fat 7g; cholesterol 93mg; saturated fat 5g; carbohydrates 2g; mono fat 1g; poly fat 1g; sugars 1g; protein 7g; vitamin a 183.7IU; vitamin c 1.7mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 22.3mcg; vitamin b12 0.4mcg; sodium 747mg; potassium 271mg; calcium 38mg; iron 1.4mg.

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Ingredients

Directions

Nutrition Facts