Chinese Shrimp Egg Drop Soup

Experience the goodness of my Chinese Shrimp Egg Drop Soup, a quick and delightful twist on the classic egg drop soup! In just under 6 minutes, you can savor this flavorful creation that combines tender shrimp with the delicate essence of traditional Egg Drop Soup. It’s a perfect addition to your recipe collection, offering simplicity, taste, and a healthy dose of protein.

Chinese shrimp egg drop soup served in a white bowl being scooped out with a ceramic white spoon.

Why I Love This Recipe

I adore this Chinese Shrimp Egg Drop Soup recipe because it’s an excellent representation of Chinese cuisine, where tender shrimp takes center stage! I carefully crafted this soup to offer a delicate balance of flavors using the base of my Egg Drop Soup recipe, creating a light and comforting meal that’s perfect for those seeking a quick, healthy, and authentic Chinese dish!

Its subtle and comforting taste pairs wonderfully with various Chinese stir-fry dishes, making it an ideal addition to your recipe collection. Give it a try and experience the joy it brings to your taste buds!



  • Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. Can also use low sodium chicken broth if preferred.
  • Shrimp – peeled and devined, fresh or frozen.
  • Eggs – beaten.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Salt – sea salt preferred.
  • White Pepper – ground White Pepper in a bottle.
  • Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.
  • Green Onion – finely chopped green onion scallions.

🍤 Shrimp Note

You can use either Fresh or Frozen Shrimp for this recipe. If you go with frozen shrimp, make sure to defrost them before adding them to the soup.

Shrimp being prepared for Chinese style shrimp egg drop soup.


Step 1 Add chicken broth to a pot and bring up to a soft boil. Lower the heat to medium-low and add the shrimp, cooking until they turn pink, about 30-45 seconds.

Shrimp in chicken broth.

🍤 Cooking Shrimp Pro Tip

Avoid Overcooking the shrimp. Once they turn pink, they’re ready.

Step 2 Stir in soy sauce, salt, white pepper, and xanthan gum (or thickener of choice), making sure the thickener dissolves completely.

Seasoning being added to Chinese shrimp egg drop soup.

🥄 Corn Starch Pro Tip

If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.

🧂 Restaurant Flavoring Pro Tip

For that authentic restaurant-style egg drop soup taste, consider adding 1/4 tsp of MSG to enhance the flavor.

Step 3 Turn the heat down to low and slowly stream in the beaten eggs while stirring the soup to form egg ribbons.

Egg being streamed into egg drop soup.

🥚 Streaming Egg Pro Tip

Ensure your soup is on Low Heat and Consistently Stir while gradually pouring in the beaten eggs to achieve those silky-smooth egg ribbons.

Step 4 Finish by adding chopped green onions, and then transfer the soup to a serving bowl.

Chinese shrimp egg drop soup severed in a bowl.

🧂 Flavor Adjustment Pro Tip

To fine-tune the flavor of your soup, consider using Salt and White Pepper for adjustments if needed, rather than relying on additional soy sauce.

Paring Recommendations

Since egg drop soup boasts a light and delicate flavor profile, it pairs wonderfully with simple and complementary dishes. Consider serving it alongside Baby Bok Choy Stir Fry or Stir Fry Garlic Kale to add some vibrant and nutritious greens to your meal. For a protein-rich accompaniment, you can’t go wrong with classic options like Hainan Chicken or Steamed Fish Fillets.

Chinese shrimp egg drop served in a white bowl, top down shot.

Frequently Asked Questions

Can I use other seafood besides shrimp?

Absolutely! You can experiment with other seafood options like crab, lobster, or scallops to create variations of this soup.

Can I freeze egg drop soup?

Yes, you can. Place in single serving zip lock and store in the freeze where they will hold for 2-3 months.

Storage Tips

Store your leftovers in an airtight container in the refrigerator, where they will remain fresh for 5-7 days. When ready to enjoy, simply reheat the soup either in the microwave or on the stovetop until it reaches your desired temperature.

Other Recipes You Might Like

25 of our BEST ASIAN RECIPES Sent Directly to Your Inbox!

Plus Monthly NEW RECIPES Exclusively from LCA!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Watch How To Make It

Chinese shrimp egg drop soup served in a white bowl.

Chinese Shrimp Egg Drop Soup

Experience the delectable flavors of Shrimp Egg Drop Soup, a delicate Chinese masterpiece that's sure to satisfy your taste buds.
4.78 from 9 votes
Course: Soup
Cuisine: Chinese
Keyword: Chinese seafood soup, shrimp egg drop soup
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 2
Print Recipe
Calories: 109kcal


  • 28 oz Chicken Broth about 2 cans
  • 1/4 lbs Shrimp peeled
  • 2 Eggs
  • 1/2 tsp Soy Sauce
  • 1/8 tsp Salt dash
  • 1/8 tsp White Pepper dash
  • 1/8 tsp Xanthan Gum or thickener of choice
  • 1 Stalk Green Onion


  • Gather all the ingredients.
    Ingredients for Chinese shrimp egg drop soup.
  • Prepare shrimp by deveining, peeling, and drying off any liquid with a paper towel. Cut shrimp to bite size pieces and set aside.
    Cut shrimp.
  • Beat eggs in a bowl and set aside.
    Beaten eggs.
  • Finely chop green onions and set aside.
    Chopped green onions.
  • Add chicken broth into a large stove top pot and bring to a soft boil. Once boiling, reduce heat to medium low, add in shrimp and cook for 30-45 seconds or until shrimp turns pink.
    Shrimp in chicken broth.
  • Next add in Soy Sauce, salt, White Pepper and Xanthan Gum (or thickener of choice). Mix well until thickener fully dissolves and then reduce heat to low.
    Seasoning being added to Chinese shrimp egg drop soup.
  • Stream beaten eggs into the large stove top pot while slowly stirring the soup.
    Egg being streamed into egg drop soup.
  • Finally, add in the chopped green onions and transfer soup to a serving bowl. Note - if you would like to adjust the taste, do so with salt & White Pepper.
    Chinese shrimp egg drop soup severed in a bowl.


Calories: 109kcal | Carbohydrates: 3g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 184mg | Sodium: 800mg | Potassium: 252mg | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
*Values Based Per Serving
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!


  1. This has turned into my new favorite soup. I add more shrimp than the recipe calls for because it’s SO GOOD! I can see making this with lump crab or even lobster tails. I had enough leftovers (one person) to eat it 2 days in a row for dinner. Definitely a win! I’m making my second batch tonight!

    • LowCarbingAsian

      Hey Diana! That’s awesome to hear and so glad you like it! Yup, crab and lobster will go great with that soup as well!

Leave a Comment

Your email address will not be published. Required fields are marked *