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|Curried Coconut Egg Drop Soup|
"This is a little spicy, a little coconutty, and super yummy!"
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 1 green onion, chopped
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon curry powder
- 1/8 teaspoon chili powder
- 1 pinch ground ginger
- 1 egg, beaten
|Prep : 10M||Cook : 1M||Ready in : 20M|
- Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
- Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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