Skip to main content New<> this month
Get the Allrecipes magazine

Curried Coconut Egg Drop Soup

Rated as 4.6 out of 5 Stars

"This is a little spicy, a little coconutty, and super yummy!"
Added to shopping list. Go to shopping list.


20 m servings 305
Original recipe yields 1 servings (1 serving)


{{model.addEditText}} Print
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 305 calories; 29.3 5.8 9.1 186 92 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

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...

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 to add more spice, but it was good!

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