Pakistani-style Egg Drop Soup

Ingredients

In this Pakistani adaptation of Bugandi Egg Drop Soup, we incorporate traditional Pakistani spices such as cumin, coriander, and turmeric to infuse the soup with rich flavors. Additionally, we garnish the soup with fresh cilantro, which is commonly used in Pakistani cuisine to add a refreshing touch. These modifications give the soup a distinct Pakistani taste while still maintaining the essence of the original dish. We alse have the original recipe for Bugandi Egg Drop Soup, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili flakes 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 3 large eggs, beaten 3 large eggs, beaten
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1.5g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 9g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the cumin powder, coriander powder, turmeric powder, and red chili flakes to the pot. Stir for 1 minute to toast the spices.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a gentle boil.
4. 4.
   Reduce the heat to low and season the broth with salt and black pepper.
5. 5.
   Slowly pour the beaten eggs into the simmering broth while stirring gently with a fork or chopsticks to create ribbons of cooked egg.
6. 6.
   Cook for an additional 2 minutes until the eggs are fully cooked and the soup has thickened slightly.
7. 7.
   Remove the pot from heat and garnish the soup with fresh cilantro.
8. 8.
   Serve the Pakistani-style Egg Drop Soup hot and enjoy!

Treat your ingredients with care...

• Eggs — Make sure to beat the eggs well before adding them to the soup to ensure a smooth and even texture.

Tips & Tricks

• For a spicier version, increase the amount of red chili flakes according to your taste preference.
• You can add diced cooked chicken or vegetables to make the soup heartier and more filling.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a smoother texture, you can blend the soup using an immersion blender before adding the beaten eggs.
• Adjust the salt and spices according to your taste.

Serving advice

Serve the Pakistani-style Egg Drop Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with warm naan bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a few drops of cream or yogurt on top of the soup and swirl it gently with a toothpick to create an elegant pattern. Serve the soup in colorful ceramic bowls to make it visually appealing.