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Shrimp Egg Drop Soup

By admin | In Nutrition | on February 6, 2013

This soup is ideal for one of those rushed weekday meals. It’s light, yet wholesome, can utilize pretty much any vegetables / protein you have on hand, takes only 20 minutes to make, and reheats well!


  • 6 cups Chicken broth (I used Central Market Organics Free Range broth, but homemade is ideal)
  • 2 cups water
  • 1 lb shrimp – peeled and deveined
  • 2 eggs beaten
  • 2 medium tomatoes diced
  • 1 can straw mushrooms (Asian section at grocery store)
  • 1 can sliced bamboo shoots (Asian section at grocery store)
  • 1 medium onion sliced
  • 1/2 cup grated carrots
  • 1/2 tb sp ginger paste
  • 1 tb sp green thai curry paste (or your favorite curry paste)
  • 1 tsp chili garlic paste (Asian section, or blen garlic, fresh red chili and vinegar, to make your own)
  • 1 1/2 tb sp organic Tamari / gluten free soy sauce
  • 2-3 tb sp rice wine vinegar (to taste)
  • 1 tsp coconut oil
  • Salt to taste
  • 1 bunch green onions thinly sliced
  • 1 handful of cilantro chopped
  1. In a large stock pot or dutch oven, heat the coconut oil.
  2. Add the sliced onion and saute for 2 minutes.
  3. Then, add the broth, water, ginger paste and thai curry paste. Bring to a boil, and then reduce to simmer for 5 minutes.
  4. Once the broth is infused with all the flavors from ginger and thai curry, add the mushrooms, bamboo shoots, carrots, tomatoes as well as the chili garlic paste, rice wine vinegar and tamari. Once again bring to a boil.
  5. While the soup is on the boil, toss in the shrimp and reduce to a simmer. Let the shrimp cook for 2-4 minutes, until they turn pink.
  6. Season with salt and taste.
  7. Now, gently add the beaten egg and stir. You’ll see the cooked egg form strands almost instantly.
  8. Garnish with the green onions and cilantro and enjoy!

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