A fragrant and spicy Thai twist on classic egg drop soup, featuring ribbons of egg in a flavorful broth infused with chili, lime, and fresh herbs. Perfect as a warming starter or light meal.
Ingredients
For the Soup Base:
- 4 cups chicken broth or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp fish sauce (or extra soy sauce for vegetarian)
- 1 tsp chili paste or chili flakes (adjust for spice level)
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 1-inch piece of ginger, sliced
- 2 kaffir lime leaves (optional)
- 2 large eggs, lightly beaten
For Garnish:
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, bring the chicken or vegetable broth to a simmer. Add soy sauce, fish sauce, chili paste, lemongrass, ginger, and kaffir lime leaves. Let simmer for 5 minutes to infuse the flavors.
- Remove Aromatics:
- Remove the lemongrass, ginger, and lime leaves from the pot with a slotted spoon.
- Create the Egg Ribbons:
- While stirring the soup in a circular motion, slowly drizzle the beaten eggs into the pot to create thin ribbons.
- Adjust Seasoning:
- Taste the soup and adjust seasoning with more soy sauce or chili paste as needed.
- Serve:
- Ladle the soup into bowls. Garnish with chopped green onions, cilantro, and a wedge of lime. Serve immediately.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 8g
- Carbohydrates: 4g
- Fat: 8g
- Sodium: 600mg
Notes
- Add shrimp, tofu, or chicken for extra protein.
- Use vegetable broth and omit fish sauce for a vegetarian version.
- Adjust spice level by increasing or decreasing the chili paste.
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