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
Scale
- 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
