This spicy 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, light and very spicy egg drop soup with chopped carrots, fresh cilantro, one egg and Thai chilies. 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 my spicy egg drop soup or not?
Yes he did, very much. “This tastes like golden mushroom soup!” he said, referring to Campbell’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 spicy 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!
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Spicy Egg Drop Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Soups
- Method: Boiling
- Cuisine: Chinese
Description
A Chinese classic soup with a twist! I’ve added Thai chilis and a touch of honey to add heat and a hint of sweetness to this comforting soup.
Ingredients
- 1 medium carrot (chopped bite size)
- 2 Thai chilis (finely chopped)
- 4 cups vegetable broth
- 1 large egg (whisked)
- 2 tablespoons light soy sauce
- 1/2 tablespoon honey
- 1 scallion (finely chopped)
- 1/4 cup cilantro (roughly chopped)
Instructions
- In a medium size pot, bring vegetable broth to a boil.
- Add Thai chilis, 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.
Notes
Keep this egg drop soup refrigerated in a storage container. It will keep for up to 4 days. Reheat in the microwave or in a small pot over medium heat.
Nutrition
- Serving Size:
- Calories: 58
- Sugar: 6 g
- Sodium: 1093.4 mg
- Fat: 1.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 9.2 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 46.5 mg
I have a bad cold and wanted to make a quick, easy, filling, and flavorful soup, this was perfection!
I didn’t have any chilies so I used 1/4 tsp cayenne and 1/4 tsp dried red chili pepper flakes, the heat was perfect. Being sick I also added 5 cloves of minced garlic and 1/4 tsp ginger for health and the flavor was on point. Thanks, this was so effortless, it’s exactly what I needed full of flavor and easy to make.
You’re very welcome Erin, I’m so happy you liked it! I hope you feel better, take good care of yourself!
Can this recipe be frozen?
Hi Jane, that’s a great question! Yes you can freeze this soup, the only thing I would recommend is to omit the cilantro and add it fresh next time you have it. It will taste and look better that way 🙂
I loved how simple it was because I didn’t have too many ingredients on hand by it’s delicious! Thank you
I made this last night! It was excellent, super simple and got rave reviews from everyone.Is there a way to add noodles or chicken to it?
Thank you Nandita! I think rice noodles would be the best to add to this soup, cook them separately and add just before serving. Shredded chicken would also be delicious! Bring water to boil, add a chicken breast and turn the heat off. Cover and let sit for 10 minutes or until the chicken is cooked through. Then shred it with your fingers, it’s super simple and the chicken always comes out so moist!
I like using shirataki noodles. Basically no carbs or calories and they won’t absorb liquid from the soup so the noodles never get soggy.
Meant to giver this 5 stars! Oops!
That’s a great idea Chieko, I also love shirataki noodles so I’ll try your version next time! 🙂