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–+ servings
Shrimp Egg Drop Soup

Easy Shrimp Egg Drop Soup That’s Comfort in a Bowl

A comforting Shrimp Egg Drop Soup that's quick to prepare and pleases the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound prawns peeled and deveined
  • 3 large eggs beaten well
  • 1 cup corn fresh kernels preferred
  • 4 cups soup stock chicken or vegetable stock
  • 1 thumb-sized piece ginger for flavor, optional
  • 3 stalks spring onions sliced, for garnish

Equipment

  • large pot
  • Ladle
  • Whisk
  • Bowl

Method
 

Step-by-Step Instructions
  1. Heat your chosen soup stock in a large pot over medium-high heat until boiling. Add ginger and sliced spring onions; let it simmer for about 5-7 minutes.
  2. Add the chopped prawns to the pot, stirring gently until they turn pink and opaque, about 2-3 minutes.
  3. Reduce the heat to low, beat the eggs in a bowl, then slowly stream them into the pot while stirring gently to create egg ribbons.
  4. Turn off the heat to prevent overcooking the eggs, and stir in the corn to warm it through.
  5. Ladle the soup into bowls and garnish with more spring onions and optional sesame oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months, noting that the texture of eggs may change upon reheating.

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