Spicy Egg Drop Soup

4.8 from 5 reviews

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.


  • 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)


  1. In a medium size pot, bring vegetable broth to a boil.
  2. Add Thai chilis, carrots, soy sauce and honey, lower heat and simmer for 15 minutes, until carrots are tender.
  3. Slowly add egg and gently whisk a couple of times.
  4. Turn the heat off, add scallions and cilantro. Serve hot.


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.


Keywords: Appetizer, side

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