Thai Basil Egg Drop Soup (Low-Carb Breakfast Bowl)

Ingredients

• 6 large Eggs
• 8 Spinach
• 6 Chicken or vegetable broth
• 1 tbsp Fish sauce(optional)
• 1 tbsp Soy sauce (or tamari)(optional)
• 2 tbsp Lime juice
• 3 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Red chili flakes(optional)
• 1 tbsp Olive oil
• to taste Salt(optional)
• 1/2 tsp Black pepper(optional)

Instructions

1. 1

   In a bowl, whisk eggs until smooth. Set aside.

2. 2

   Heat olive oil in a pot over medium. Add minced garlic and grated ginger; cook 45-60 seconds until fragrant.

3. 3

   Add broth and bring to a gentle simmer. Stir in fish sauce or soy sauce (if using), chili flakes (if using), and black pepper.

4. 4

   Add spinach and simmer 2-3 minutes until tender.

5. 5

   Reduce heat to low and create a gentle whirlpool in the broth. Slowly pour in whisked eggs while stirring in one direction.

6. 6

   Simmer just until egg ribbons form, 1-2 minutes. Turn off heat.

7. 7

   Stir in lime juice and taste for seasoning. Serve hot.