Thai Basil Egg Drop Cups (Low-Carb)

Ingredients

• 6 large Eggs
• 6 oz Spinach
• 3 cups Chicken or vegetable broth
• 2 tsp Fish sauce (or soy sauce for vegetarian)
• 1 tbsp Lime juice
• 2 cloves Garlic (minced)
• 1 tsp Thai chili (sliced) or chili flakes(optional)
• 1/2 cup Fresh basil (or substitute cilantro)
• 1 tbsp Vegetable oil
• 1 tsp Cornstarch(optional)
• 1 tbsp Cold water(optional)

Instructions

1. 1

   Whisk eggs in a bowl until fully blended; set aside.

2. 2

   Heat oil in a saucepan over medium. Add garlic and chili; cook 30–45 seconds until fragrant.

3. 3

   Add broth and bring to a gentle simmer. Stir in fish sauce and lime juice.

4. 4

   If you want a slightly thicker broth for cups, mix cornstarch with cold water and stir in; simmer 1 minute.

5. 5

   Add spinach and simmer 1–2 minutes until just wilted.

6. 6

   Reduce heat to low. Slowly drizzle eggs into the simmering broth while stirring in one direction to create ribbons.

7. 7

   Turn off heat as soon as eggs set (about 30–60 seconds). Stir gently once.

8. 8

   Ladle into 4 cups. Top with basil and serve hot as snack cups.