Egg Drop Soup with Coconut Oil
Servings: 5
Preparation Time: 5 minutes
- 4 cups chicken stock
- 1 1/2–2 cups water
- 3/4 teaspoon ground ginger
- 2–3 tablespoons cornstarch
- 4–5 eggs, beaten
- organic fermented soy sauce (or salt) to taste
- 3 tablespoons coconut oil
Directions:
Pour chicken stock, water, and ground ginger into a medium-sized pot. Heat until hot but not yet simmering. Add a little water to the cornstarch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.
Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup, making sure all raw eggs are completely cooked.
Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
