Thai Basil Egg Drop Soup with Spinach (Low-Carb)

Ingredients

• 8 spinach
• 4 eggs
• 6 chicken or vegetable broth
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 2 tbsp lime juice
• 1 tsp brown sugar (or monk fruit sweetener)
• 1 tsp white pepper
• 1 tbsp cornstarch(optional)
• 2 tbsp water(optional)
• 1/2 tsp chili flakes(optional)

Instructions

1. 1

   Prep: Mince garlic and grate ginger. Chop spinach.

2. 2

   Make base: In a pot, bring broth to a gentle simmer over medium. Add garlic, ginger, fish sauce, lime juice, brown sugar, and white pepper.

3. 3

   Thicken (optional): If you want a silkier soup, mix cornstarch with water and drizzle in slowly while stirring; simmer 1 minute.

4. 4

   Create egg ribbons: Crack eggs into a bowl and whisk until smooth. Reduce heat to low so the broth is barely simmering.

5. 5

   Stream eggs: Pour eggs in a thin stream while stirring the broth in one direction to form ribbons.

6. 6

   Add spinach: Stir in spinach and cook just until wilted, 1–2 minutes.

7. 7

   Finish: Taste and adjust with extra lime or chili flakes. Serve immediately.