Thai Egg Drop Soup
1
Points®
Total time: 20 min • Prep: 6 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
We love this simple egg drop soup just the way it is, made up of just five ingredients, that can be ready in 20 minutes using three simple steps. You can stir in a handful or two of watercress or tofu to increase the bulk or texture of the soup. Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) is a staple in Thai cuisine, look for it in the ethnic section of your supermarket.
Ingredients
Chicken broth
32 fl oz, (1 carton)
Thai curry paste
1 tsp, green or to taste
Egg
3 large egg(s), lightly beaten
Scallions
1 small, thinly sliced
Cilantro
2 Tbsp, fresh, coarsely chopped
Table salt
¼ tsp
Instructions
1
Whisk together broth and curry paste in large saucepan and bring to boil. Reduce heat and simmer 8 minutes.
2
Gradually add eggs in slow, steady stream, gently stirring constantly to form threads of egg. Cook, stirring constantly, 1 minute. Remove saucepan from heat and stir in scallion, cilantro, and salt. Ladle evenly into 4 bowls.
3
Per serving: 1 cup
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