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Thai Egg Drop Soup

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, but for 0 SmartPoints you can stir in a handful or two of tender watercress sprigs and 1 cup of diced firm tofu.
Ingredients

canned chicken broth

32 oz, (1 carton)

Thai curry paste

1 tsp, green or to taste

egg(s)

3 large, lightly beaten

uncooked scallion(s)

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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