Soup

Paleo Egg Drop Soup is for Soup.

Paleo Egg Drop Soup takes 5 minutes to prepare.

Paleo Egg Drop Soup takes 10 minutes to cook.

Paleo Egg Drop Soup makes 5 servings.

The ingredients for Paleo Egg Drop Soup are:

2 Tbsp Coconut Oil
1 medium onion, chopped
1 tsp minced Ginger Root
1 tsp Fish Sauce
5 cups Chicken Broth
2 tbsp Arrow Root powder (substitute cornstarch if you don't have Arrow Root), mixed in a little cold water until smooth
4 large eggs, well beaten

Here is how you make Paleo Egg Drop Soup:

In a large (8 cup or so) saucepan, heat coconut oil over medium heat until melted. Add chopped onion and cook until soft, about 5 minutes. Add ginger, fish sauce and chicken broth. Increase heat to medium high and heat broth until it boils. Add cold water/arrow root (or cornstarch) mixture to broth, stirring until smooth and soup is thickened and no longer cloudy. Reduce heat to medium so soup is bubbling but not boiling. Add beaten egg in a thin stream to the soup, taking care not to stir it in--the streams will turn into the egg "ribbons" you see in egg drop soup. Just be sure you add the egg in thin streams. Let simmer for about 2 minutes then stir gently a time or two. It is then ready to eat. Enjoy!Serving Size: 1 cupNumber of Servings: 5Recipe submitted by SparkPeople user CHARLOTTE_ANNE.

The nutritional information for Paleo Egg Drop Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 105.1

• Total Fat: 6.2 g
• Cholesterol: 153.8 mg
• Sodium: 1,295.4 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 0.4 g
• Protein: 6.5 g

Paleo Egg Drop Soup is Asian cuisine.

The dietary needs meet for Paleo Egg Drop Soup is Low Carb