Ingredients20 m servings 312 cals
- 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.
- Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 312 calories; 29.5 g fat; 6.3 g carbohydrates; 9.6 g protein; 188 mg cholesterol; 572 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...