This is a delicious soup that is often found at Chinese restaurants, but is very easy to make yourself.
Warm and comforting, it is incredibly quick to make yourself, and it only needs a few ingredients. And because you are making it yourself, you can control exactly what goes into it.
This would be great for when you are coming down with a cold, as the garlic, ginger and chicken bone broth will all help ward it off. But we eat it often for lunch simply because it only takes a few minutes to throw together.
Whole eggs are an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Paleo Egg Drop Soup
- 6 cups chicken bone broth – preferably homemade
- 1 tbsp coconut aminos
- 1 tbsp grated root ginger
- 2 cloves garlic – crushed
- 1½ tbsp tapioca starch
- 4 green onions – chopped
- 6 eggs – beaten
- sea salt to taste
Pour most of the bone broth into a large pan, reserving about ½ cupfull for later. Bring the broth to the boil and season to taste with coconut aminos and sea salt
Add the ginger and garlic and allow to simmer for 5 minutes.
Now mix the tapioca starch with the reserved broth. Pour this mixture into your soup and simmer for a minute or two until slightly thickened.
Add the green onions, then pour in the beaten egg.
The eggs should cook immediately resulting in little strands of egg.
Serve at once.
Shared at Simple Meals Friday #61
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