Free Coconut Recipes by Tropical Traditions

Home Search About Us FAQ Contact Submit Gluten-Free Discussions Blog Videos

Egg Drop Soup with Coconut Oil

Posted At : January 5, 2011 7:27 AM

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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

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

Submit your recipe here!

Comments (2) |

Print |

Send |

| 15804 Views

Connection Failure

egg-drop-soup-with-coconut-oil Untitled

The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)

[Add Comment]

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

[Add Comment]