Craving for your favourite Chinese-style egg drop soup, but worried about MSG (monosodium glutamate), carbs, and other non-keto ingredients? Why don’t you try making our keto egg drop soup recipe today? We’ve keto-fied this delicious soup, so you don’t miss out on classic comfort foods like this.
Our keto egg drop soup can satisfy your need for a quick, hot meal at any time because cooking this dish only takes 20 minutes. It’s subtly spicy thanks to our homemade garlic-chilli paste (recipe included below). We decided to make the paste as we found out that most store-bought ones are not keto-friendly and are packed with sugar and empty calories.
This healthy and creamy keto egg drop soup recipe is a 100% beginner-friendly. You only need to use 7 simple ingredients, which is readily available in most kitchens (hopefully in yours, too). This recipe serves 2, but if you want to make more, feel free to adjust the ingredients and modify the macros accordingly. If you follow this exact recipe, you’ll get 324 calories, 31g fat, 2.1g net carbs, and 10.2 g protein per serving.
First, we need to make our homemade garlic chilli paste. In a food processor or blender, process the garlic with the olive oil, chilli, and salt to get a thick paste.
Alternative method: If you have neither equipment, a good old-fashioned mortar and pestle will do. Ground the garlic, chilli, and salt before adding the olive oil and mixing everything together to form a thick paste.
Now it’s time to melt the butter in a pot and stir in the garlic chilli paste. Add the 3 cups of chicken broth. When it starts boiling, lower the heat to a simmer. Whisk the eggs and gradually add to the soup, stirring vigorously to create the egg ‘ribbons.’
Allow the soup to simmer for 5-6 minutes until it reaches a velvety consistency.
Serve warm. Optionally, garnish with fresh basil leaves and chopped spring onions. Or if you’re looking to add more fat and protein to your day, sprinkle some spicy pork rinds on top!
Serving Size 1 cup