This warm and comforting Chinese seafood soup takes the traditional egg drop to the next level! With the addition of tender sweet shrimp, this protein packed soup full of umami goodness is sure to satisfy any palate!
When thinking about Chinese recipes, there’s nothing more comforting than starting a meal off with some delicious and warm egg drop soup!
This Chinese Shrimp egg drop soup does not use any starch thickeners. It is low carb, and keto friendly to fit your dietary needs.
If you’re interested in our traditional egg drop soup, check it out here.
What is Chinese Seafood Egg Drop Soup?
Seafood Egg Drop Soup is a traditional egg drop with the addition of tender shrimp while leaving out the carb-loaded thickening starch. Instead, we use xanthan gum to create a thickness similar to that of the original recipe.
You can also turn this seafood soup into a crab egg drop soup by adding fresh crab meat.
Is Chinese seafood soup healthy?
Many Chinese soups contain thickeners such as starch. This Chinese seafood soup uses xanthan gum, a low carb and keto friendly thickener.
What ingredients do I need to make Chinese seafood soup?
- Chicken Broth – about 2 cans of plain chicken broth.
- Shrimp – peeled and devined, fresh or frozen.
- Eggs – beaten and added slowly to create egg ribbons.
- Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos.
- Salt – a dash of table salt or sea salt.
- White Pepper – a milder pepper powder. Can be found in most Asian supermarkets.
- Xanthan Gum – a low carb and keto friendly thickener. Available in health food stores or speciality grocery stores.
- Green Onion – finely chopped.
How do you make Chinese seafood soup?
Boil chicken broth in a large pot. Add shrimp and cook until shrimp turns pink.
Next add seasonings and xanthan gum. Stream beaten eggs while slowly stirring soup.
Lastly, sprinkle chopped onions and enjoy.
What other seafood can you add into this Chinese seafood soup?
You can use all kinds, but we find subtle sweet seafoods to work the best, my favorite being crab and lobster.
How many calories in Chinese egg drop soup?
This low carb version has only 109 per serving. A traditional version made with a corn starch slurry has about 150-160 per serving.
What goes with Chinese seafood soup?
Chinese seafood soup is a great starter with any meal. It’s light and warming so it compliments most flavors.
What is the nutrition information for this Chinese seafood soup recipe?
- 109 Calories
- 3g Carbohydrates
- 0g Fiber
- 19g Protein
- 3g Fat
- 184mg Cholesterol
- 800mg Sodium
- 252mg Potassium
- 33mg Calcium
- 1mg Iron
- 187ui Vitamin A
- 1mg Vitamin C
Looking for other Asian soup recipes?
- Japanese Pork and Napa Cabbage Soup
- Japanese Clam Miso Soup
- Tom Yum Soup
- Japanese Chicken Soup
- Japanese Cream Corn Potage Soup
Now, let’s get making some seafood egg drop soup!
- Prepping Time 1M
- Cook Time 5M
- Total Time 6M
- Net Carb/Serving 1g
- Servings 2
Ingredients
- 28 oz Chicken Broth (about 2 cans)
- 1/4 lbs Peeled Shrimp
- 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
Directions
1) Gather all the ingredients.
2) Prepare shrimp by deveining, peeling, and drying off any liquid with a paper towel. Cut shrimp to bite size pieces and set aside.
3) Beat eggs in a bowl and set aside.
4) Finely chop green onions and set aside.
5) 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.
6) Next add in Soy Sauce, salt, White Pepper and Xanthan Gum. Mix well until Xanthan Gum fully dissolves and then reduce heat to low.
7) Stream beaten eggs into the large stove top pot while slowly stirring the soup.
8) Finally, add in the chopped green onions and transfer soup to a serving bowl. Enjoy hot! Note – if you would like to adjust the taste, do so with salt & White Pepper.
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Chinese Seafood Egg Drop Soup
Ingredients
- 28 oz Chicken Broth about 2 cans
- 1/4 lbs Peeled Shrimp
- 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
Instructions
- Gather all the ingredients.
- Prepare shrimp by deveining, peeling, and drying off any liquid with a paper towel. Cut shrimp to bite size pieces and set aside.
- Beat eggs in a bowl and set aside.
- Finely chop green onions and set aside.
- 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.
- Next add in Soy Sauce, salt, White Pepper and Xanthan Gum. Mix well until Xanthan Gum fully dissolves and then reduce heat to low.
- Stream beaten eggs into the large stove top pot while slowly stirring the soup.
- Finally, add in the chopped green onions and transfer soup to a serving bowl. Enjoy hot! Note - if you would like to adjust the taste, do so with salt & White Pepper.
Video
Nutrition
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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!
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!