Curried Coconut Egg Drop Soup

Curried Coconut Egg Drop Soup

lellewynn

"This is a little spicy, a little coconutty, and super yummy!"
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Ingredients

20 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
  2. Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.

Reviews

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Wow, really enjoyed this for lunch today. I added a bit more ginger, salt & pepper. The curry flavor is subtle, and I would have liked a little more spiciness, so I'll try red curry paste the ...

I had coconut milk and chicken broth leftover from making dinner last night. This used the leftovers and was perfect for my lunch today. It definitely needs salt, but I think next time I will do...

I had to add more spice, but it was good!

This soup is incredibly delicious. I added red chile paste, two teaspoons. We all love it!

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