5-Minute Easy Keto Asian Egg Soup

Our father rarely cooked but when he did, this was his go-to. It truly is an original family recipe not found anywhere outside traditional Laotian homes. We are ecstatic to finally share it with the world as we know this will be a fan favorite! The fluffiness of the eggs combined with the sweetness of the shallots as well as a hint of spice from the Thai chiles is a winning combination you’ll swoon for.

Servings: 2
(Calories and macros are per serving)
Calories: 139
Fat: 7.5g
Protein: 10.6g
Net Carbs: 5.2g

Prep Time: 10 minutes
Cook Time: 5 minutes

3 eggs
1 tbsp. fish sauce + (optional) 1 tsp to taste
2 cups water
1/3 cups green onions
1/3 cups shallots
2 cloves garlic
3 Thai chili (optional, 1 chili – mild 2 chili -medium 3 chili -spicy)

1. Thinly slice garlic, shallots, green onions, Thai chilies (optional)
2. Beat eggs into a bowl along with garlic, shallots, green onions, Thai chilies (optional) and fish sauce
3. Add water to pot and bring to a boil
4. Once water is boiling, add in egg mixture
5. Let egg mixture boil for 3 minutes
6. Give soup one light stir to barely break up egg, then serve

If you make this, please let me know by sending me a message here or on my social medias.  I LOVE seeing your recipe remakes! It truly makes my day! Enjoy!

With Love + Gratitude,