Sizzling Coconut Curry Shrimp Eggdrop Soup

This coconut curry shrimp eggdrop soup blends bold spices, fresh shrimp, and vibrant kale into a comforting bowl of liquid sunshine. With a silky coconut milk base and a quick egg swirl, it’s a protein‑heavy feast that’s both low‑calorie and absolutely satisfying. Perfect for a busy weekday dinner or a nourishing weekend lunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb medium shrimp, peeled & deveined
• 1 cup chopped kale, stems removed
• 1 can (13.5 oz) light coconut milk
• 1 ½ cups low‑sodium chicken broth
• 2 tbsp coconut oil
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp seaweed‑savory fish sauce
• 1 tsp lime juice
• 1 tbsp lime zest
• 1 tsp red pepper flakes (optional)
• 2 tbsp coconut aminos
• 2 large eggs, lightly beaten
• 1 scallion, sliced into rings
• Fresh cilantro for garnish
• 2 tsp grated lime zest for finishing

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add ginger, garlic, coriander, cumin, turmeric, and red pepper flakes. Sauté 1‑2 minutes until fragrant.
3. Pour in coconut milk and chicken broth, stir through fish sauce, coconut aminos, lime juice, and lime zest.
4. Bring mixture to a gentle simmer, letting the spices infuse for 5 minutes.
5. Add shrimp and kale, cook until shrimp turn pink (about 3‑4 minutes) and kale is tender, stirring occasionally.
6. Whisk eggs in a small bowl, then drizzle them slowly into the soup while stirring in a circular motion to create silky egg ribbons.
7. Taste; adjust seasoning with more fish sauce, lime juice, or salt if needed.
8. Remove from heat, ladle into bowls, and garnish with scallion rings, cilantro, and lime zest.

Chef's Note

For an extra protein punch, swap the shrimp for firm tofu cubes in line 3. You’ll get a wonderful silky texture and a slightly different flavor profile.

Make-Ahead Tips

This soup tastes best fresh, but you can refrigerate for up to 2 days. Reheat gently on low and stir for a silky finish.

Substitutions

Grilled chicken, shrimp, or firm tofu for protein; kale can be replaced with spinach or collard greens.