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Keto Egg Drop Soup: Easy Low Carb Recipe

Creamy Hot and Sour Keto Egg Drop Soup

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 4 cups Chicken bone broth Or use beef bone broth for a richer flavor
  • 4 Large eggs Beaten until smooth
  • 2 stalks Green onions Finely chopped, white and green parts separated
  • 0.5 tsp Red chili flakes Adjust to taste for heat
  • 2 tbsp Heavy cream Provides a creamy texture
  • 1 tbsp Coconut aminos Keto-friendly soy sauce alternative
  • 1 tbsp White vinegar For the classic sour tang
  • 0.25 tsp Xanthan gum Low-carb thickener; sprinkle lightly to avoid clumps

Instructions
 

  • In a small mixing bowl, whisk the large eggs until completely smooth and set aside.
  • In a medium saucepan, combine the chicken bone broth, coconut aminos, white vinegar, red chili flakes, and the white parts of the green onions. Bring to a gentle simmer over medium heat.
  • Lightly sprinkle the xanthan gum over the simmering broth while whisking vigorously to prevent clumps from forming. Let it simmer for 2 minutes until slightly thickened.
  • Reduce the heat to low and stir in the heavy cream to enrich the broth.
  • Using a spoon or ladle, stir the soup in a slow circular motion to create a gentle whirlpool. Slowly drizzle the beaten eggs into the whirlpool in a thin stream to form delicate ribbons.
  • Remove the saucepan from the heat immediately to avoid overcooking the eggs. Garnish with the green parts of the chopped green onions and serve hot.