Soup > Asian Soups > Coconut Curry Soup > Egg Drop Soup

Coconut Curry Egg Drop Soup Recipe

Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 can coconut milk (13.5 oz)
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 4 eggs, beaten
- 2 green onions, thinly sliced
- Salt and pepper to taste

Special Equipment Needed:
- Large pot
- Whisk

Step-by-Step Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant and onion is translucent, about 5 minutes.
2. Add curry powder and cook for another minute.
3. Pour in coconut milk and broth. Stir in fish sauce, soy sauce, and sugar. Bring to a boil and then reduce heat to low.
4. In a separate bowl, whisk together eggs.
5. Slowly pour the beaten eggs into the soup while stirring gently with a whisk. The eggs will cook instantly and form ribbons.
6. Add salt and pepper to taste.
7. Serve hot and garnish with green onions.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Total fat: 19g
Saturated fat: 14g
Cholesterol: 186mg
Sodium: 1050mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 5g
Protein: 10g

Substitutions for ingredients:
- Coconut oil can be substituted with vegetable oil or butter.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
- Fish sauce can be substituted with oyster sauce or soy sauce.
- Soy sauce can be substituted with tamari or liquid aminos.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add vegetables such as carrots, bell peppers, or mushrooms for added nutrition and flavor.
- Use red curry paste instead of curry powder for a spicier soup.

Tips and Tricks:
- Whisk the eggs thoroughly to ensure they cook evenly and form ribbons.
- Be careful not to overcook the eggs, as they can become tough and rubbery.
- Taste the soup before adding salt, as fish sauce and soy sauce are already salty.

Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.

Presentation Ideas:
Serve soup in individual bowls and garnish with sliced green onions.

Garnishes:
Sliced green onions, chopped cilantro, lime wedges, or chili flakes.

Pairings:
Serve with steamed rice or naan bread.

Suggested Side Dishes:
- Grilled vegetables
- Steamed broccoli
- Roasted sweet potatoes

Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, whisk in a slurry of cornstarch and water to thicken it.

Food Safety Advice:
- Ensure eggs are cooked to a safe temperature of 160°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food History:
Coconut curry soup is a popular dish in Southeast Asia, particularly in Thailand and Indonesia. It is typically made with coconut milk, curry paste, and a variety of vegetables and proteins.

Flavor Profiles:
This soup is creamy, savory, and slightly sweet with a hint of spice from the curry powder.

Serving Suggestions:
Serve this soup as a comforting and flavorful meal on its own or as a starter to a larger meal.

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Region: Thai

Taste: Spicy, Savory, Coconutty, Creamy, Tangy