Paleo Coconut Aminos Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Warm ginger-infused chicken broth gets its savory depth from coconut aminos, simmered gently until fragrant and glossy. A quick tapioca starch slurry gives the broth just the right silky thickness before beaten eggs are poured in a slow stream, forming delicate, ribbony strands that set right in the pot. A finishing drizzle of toasted sesame oil and a scatter of sliced scallion greens bring brightness and a little crunch to every spoonful. It's a fast, comforting bowl of soup with clean, whole ingredients throughout, and it fits neatly into a Paleo kitchen. Perfect for a quick lunch or a light starter when you want something soothing and satisfying without much fuss.

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Ingredients

4 servings

4 cups chicken broth
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1 tsp fresh ginger, finely grated
2 tbsp coconut aminos
¼ tsp white pepper
½ tsp salt, or to taste
1 tbsp tapioca starch
2 tbsp cold water
4 large eggs
1 tsp toasted sesame oil
3 scallions, green parts only, thinly sliced

Instructions

1
Combine the chicken broth and grated ginger in a medium saucepan over medium-high heat and bring to a gentle boil, about 5–6 minutes.
2
Stir in the coconut aminos, white pepper, and salt. Taste and adjust seasoning.

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