Thai egg drop soup

2
1
1
SmartPoints® value per serving
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. But for 0 SmartPoints you can stir in a handful or two of tender watercress sprigs, and depending on your myWW plan, 1 cup of diced firm tofu (SmartPoints may vary), 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

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