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Egg Drop Soup with Coconut Oil recipe photo
Egg Drop Soup with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 5 minutes

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.

Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!

Recipe courtesy Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This looks fantastic!! Yum! Got here via Twitter - to Pinterest (amazing photo) to here... happy to have found this recipe :D

~ Tiffany

Transfer of Health
# Posted By Tiffany Youngren | 1/31/12 1:46 PM
Sounds awesome, but do you think arrowroot powder would work instead of cornstarch?
# Posted By Stormimay | 8/24/12 5:07 PM

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