Thai Egg Drop Soup
- Total Time
We love this simple egg drop soup just the way it is, but for 0 SmartPoints you can stir in a handful or two of tender watercress sprigs and 1 cup of diced firm tofu.
canned chicken broth32 oz, (1 carton)
Thai curry paste1 tsp, green or to taste
egg(s)3 large, lightly beaten
uncooked scallion(s)1 small, thinly sliced
cilantro2 Tbsp, fresh, coarsely chopped
table salt¼ tsp
- Whisk together broth and curry paste in large saucepan and bring to boil. Reduce heat and simmer 8 minutes.
- 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.
- Per serving: 1 cup