Description
Thai Egg Drop Soup has such heart-warming flavors: cilantro, green onion, easy meatballs, and eggs, and is the perfect quick, weeknight meal!
Ingredients
Scale
- 6 cups chicken broth
- 1 lb ground pork (or ground meat of your choice, but usually they use pork in Thailand)
- 2 tbsp oyster sauce
- 2 tsp white pepper powder
- 1 tbsp cilantro stems, finely chopped
- 1 tbsp garlic, finely chopped
- 4 eggs
- 1 cup roughly chopped cilantro
- 3 green onion stalks cut into 2 inch pieces
- 1 tbsp Thai mushroom sauce, to taste
Instructions
- Bring the chicken broth to a boil.
- Mix the oyster sauce, white pepper powder, cilantro stems, and garlic with the ground pork, and roll into meatballs.
- Once the broth is boiling, add the meatballs to the broth.
- Once they have popped up to the surface, they are cooked through. Turn the heat to medium-high.
- Mix the eggs, and add to the soup around the edge in a circle.
- Once the eggs have become a yellow cloud, turn off the heat.
- Add the cilantro, green onions and mushrooms sauce to taste.
- Enjoy alongside jasmine rice and other Thai dishes you love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes