Spicy egg drop soup
“I’m making an egg drop soup recipe today” I said to Ben, who didn’t seem very excited about my statement. I wasn’t surprised by his reaction though, as I knew he found most egg drop soups to be bland and bit too slimy for his own taste. What he didn’t know was this version would be completely different from the traditional Chinese one: It’s going to be very spicy, savory and slime free and so yummy he will not be able to resist a second serving! Without saying another word, I made my way to the kitchen and began prepping for dinner.
This egg drop soup came about after I found a recipe for a Thai omelet soup in a newspaper ages ago. The flavors were beautiful but I thought it might taste even better with a couple of Thai chiles (I’m always in favor of heat) and if the egg was whisked into the soup rather than pan fried into an omelet. The result is so savory you would think the broth was made with beef bones when in fact, vegetable broth and soy sauce are the only ingredients. This is a simple recipe: A clear and light, very spicy and savory egg drop soup with chopped carrots, fresh cilantro, one egg andThai chiles. It makes an outstanding companion to milder dishes such as cucumber maki rolls or my favorite ginger shrimp balls. You could also go all Thai with another very easy recipe for ground chicken with lime and cilantro. Or… Well, there is another delicious yet strange combination I have to tell you about but first, the verdict. Did Ben like the soup or not?
Yes he did, very much. “This tastes like golden mushroom soup!” he said, referring toCampbell’s Golden Mushroom Soup. An interesting comparison I thought but could see why he found the flavors to be similar; salty, savory and that beefy broth base I was telling you about. Certainly not what one would expect if they heard the words egg drop soup!
Now, about that other strange pairing… We had curry and mashed potatoes leftovers the evening I served the egg drop soup and somehow, the combination of all dishes paired nicely. What was even more surprising was how delicious the mashed potatoes were when dipped into the hot and salty broth. Wow x 1000 times - Talk about major comfort food! Creamy, buttery potatoes colliding with light and spicy stock – classic American meets South East Asian flavors in the best possible way. Fusion perfection like Korean tacos or japadogs - my idea of heavenly combos! I will usually give Ben a hard time for constantly thinking up new ways to eat the food I serve but I have to give him credit for this one: What seemed like a bad idea turned into a genius one. Spicy egg drop soup with mashed potatoes is the way to go!
- 1 medium carrot, chopped bite size
- 2 Thai chiles, finely chopped
- 4 cups vegetable broth
- 1 large egg, whisked
- 2 tbsp light soy sauce
- 1/2 tbsp honey
- 1 scallion, finely chopped
- 1/4 cup cilantro, roughly chopped
- - In a medium size pot, bring vegetable broth to a boil.
- - Add Thai chiles, carrots, soy sauce and honey, lower heat and simmer for 15 minutes, until carrots are tender.
- - Slowly add egg and gently whisk a couple of times.
- - Turn the heat off, add scallions and cilantro.
- - Serve hot.