Thai Egg Drop Soup Recipe

Thai Egg Drop Soup is a tasty recipe. Learn how to make/prepare Thai Egg Drop Soup by following this easy recipe.
Thai Egg Drop Soup Recipe
Preparation Time 15 Minutes
Cooking Time 45 Minutes
Difficulty Easy
Recipe Type Non Veg.
  • 2 Eggs (lightly beaten)
  • 4 cups Chicken broth (low sodium)
  • 4 oz Pad Thai Noodles (broken into 3" pieces)
  • 11/2 cups Chicken (cooked, shredded)
  • 11/2 cups Water (cold)
  • 3 tbsp Soy Sauce (low sodium)
  • 3 Garlic cloves
  • 11/2 tsp Ginger (minced)
  • 2 tbsp Cornstarch
  • 3 Scallions (thinly sliced, optional)
How to make Thai Egg Drop Soup:
  • Add the chicken broth, 11/2 cups water, soy sauce, garlic cloves, and ground ginger to large pot or deep bottomed vessel.
  • Bring to a boil over medium high heat.
  • Simmer it for about 10 minutes on low heat.
  • Remove garlic cloves. Stir in rice noodles to stockpot. Simmer until noodles are just soft.
  • Take a small bowl, mix cornstarch and 2 tablespoons water. Whip to combine.
  • Whisk cornstarch mixture into in the broth. Simmer until soup thickens.
  • While stirring the soup, gradually pour eggs into soup in slow steady stream.
  • Mix in shredded chicken.
  • Garnish with sliced scallions.