Keto Thai Egg Drop Soup

Ingredients

• 4 cups Chicken broth
• 1 can Coconut milk
• 4 large Eggs
• 1 tbsp Ginger
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 2 stalks Green onions
• 1/4 tsp Red pepper flakes

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of chicken broth and the 1 can of coconut milk. Heat over medium heat until the mixture reaches a gentle simmer, about 5-7 minutes. Do not let it boil.
2. 2Add the 1 tbsp of ginger and the 1 tbsp of fish sauce to the simmering broth. Continue to simmer gently for 2-3 minutes, allowing the flavors to meld. The broth should be fragrant.
3. 3While the broth simmers, crack the 4 large eggs into a medium bowl. Whisk them thoroughly with a fork until the yolks and whites are completely combined and no streaks remain.
4. 4Reduce the heat under the pot to low. Very slowly, drizzle the whisked eggs into the barely simmering broth in a thin, steady stream. Stir the broth gently with a fork or chopsticks as you pour to create delicate ribbons of cooked egg.
5. 5Once the egg ribbons have formed and are cooked through, which should take about 1 minute, stir in the 2 tbsp of lime juice.
6. 6Ladle the soup into individual serving bowls. Finely chop the 2 stalks of green onions and sprinkle them over the soup. Add a pinch of the 1/4 tsp red pepper flakes to each bowl for a touch of heat, if desired.

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