Paleo Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tbsp Coconut Oil1 medium onion, chopped1 tsp minced Ginger Root1 tsp Fish Sauce5 cups Chicken Broth2 tbsp Arrow Root powder (substitute cornstarch if you don't have Arrow Root), mixed in a little cold water until smooth4 large eggs, well beaten
In a large (8 cup or so) saucepan, heat coconut oil over medium heat until melted. Add chopped onion and cook until soft, about 5 minutes. Add ginger, fish sauce and chicken broth. Increase heat to medium high and heat broth until it boils. Add cold water/arrow root (or cornstarch) mixture to broth, stirring until smooth and soup is thickened and no longer cloudy. Reduce heat to medium so soup is bubbling but not boiling. Add beaten egg in a thin stream to the soup, taking care not to stir it in--the streams will turn into the egg "ribbons" you see in egg drop soup. Just be sure you add the egg in thin streams. Let simmer for about 2 minutes then stir gently a time or two. It is then ready to eat. Enjoy!
Serving Size: 1 cup
Number of Servings: 5
Recipe submitted by SparkPeople user CHARLOTTE_ANNE.
Serving Size: 1 cup
Number of Servings: 5
Recipe submitted by SparkPeople user CHARLOTTE_ANNE.
Nutritional Info Amount Per Serving
- Calories: 105.1
- Total Fat: 6.2 g
- Cholesterol: 153.8 mg
- Sodium: 1,295.4 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.4 g
- Protein: 6.5 g
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