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Curried Coconut Egg Drop Soup


"This is a little spicy, a little coconutty, and super yummy!"
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20 m servings 312 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 312 calories; 29.5 g fat; 6.3 g carbohydrates; 9.6 g protein; 188 mg cholesterol; 572 mg sodium. Full nutrition

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Read all reviews 4
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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!