Paleo Egg Drop Soup with Crab

Ingredients

• 6 cups Chicken Broth
• 8 oz Crab Meat
• 4 Eggs
• 1 tbsp Coconut Aminos
• 1 tsp Ginger
• 2 Green Onions
• 1 tbsp Tapioca Starch

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth and the 1 tsp of ginger. Bring the mixture to a simmer over medium-high heat, approximately 400°F (200°C). Let it simmer gently for 5 minutes.
2. 2While the broth is simmering, crack the 4 eggs into a medium bowl. Lightly whisk the eggs until the yolks and whites are just combined, but do not overbeat them.
3. 3In a small bowl, combine the 1 tbsp of tapioca starch with 2 tablespoons of water. Stir until the tapioca starch is fully dissolved and forms a smooth slurry.
4. 4Slowly drizzle the tapioca starch slurry into the simmering broth while stirring the broth constantly. Continue to stir and simmer for 1-2 minutes, or until the broth has thickened slightly, coating the back of a spoon.
5. 5Gently and slowly pour the lightly whisked eggs into the simmering broth in a thin, steady stream. Stir the broth very gently with a fork or chopsticks in one direction as you pour to create delicate ribbons of cooked egg. Simmer for 1 minute until the egg ribbons are set.
6. 6Add the 8 oz of crab meat and the 1 tbsp of coconut aminos to the pot. Stir gently to combine and heat through for 1-2 minutes, ensuring the crab meat is warmed without breaking it apart.
7. 7Finely chop the 2 green onions. Divide the soup among 4 bowls. Garnish each bowl with the chopped green onions and serve immediately.

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