You know those days where you just don’t seem to be able to find time to make a healthy dinner? Or any dinner at all? Those days often end up with a trip through the drive- thru. Well it doesn’t have to be that way. You don’t always have to resort to fast food.
These are the days when a smart utilization of the pantry can save you a few bucks and a whole bunch of calories. Using just a few ingredients that most of us typically have on hand, you can create this quick, low calorie Spicy Thai Egg Drop Soup.
Use the recipe as a guideline, and tweak according to what’s in your pantry. You don’t have a thai chili? Use red pepper flakes. Or a pinch of cayenne. Or even a squirt of sriracha. Got some leftover chicken? Throw it in! No-one’s going to know. You’re the boss here. Make it your own.
Here’s the recipe to make 1 large bowl.
2 cups chicken stock- if your stock is a bit thin, bump up with a couple tsp of concentrated chicken boullion
1 tomato- diced
1 celery stalk- diced
1 thai chili- seeded and diced
1tsp thai seasoning
1tbsp chopped parsley
1 green onion- chopped
salt and pepper to taste
Bring all ingredients except the egg and green onion to a boil for approximately 10 minutes. Blend with immersion blender.
Whisk the egg in a separate bowl and drizzle into the soup while slowly stirring.
Garnish with green onion