Thai Egg Drop Soup

My Ingredients:
Meatballs:
1 lb Turkey or Chicken Ground
1 Shredded Carrot
4 Tbsp Cilantro
1 Tsp Sesame Oil
1 Red Chili (Chili flakes for less heat)
1/2 Bunch Green Onions
1 Inch Nub of Ginger
2 Tbsp Coconut Aminos (or Soy Sauce)
1 Egg
S&P

Soup:
1 Tbsp Sesame Oil
1 Inch Nub of Ginger
1-2 Red Chilis (Chili flakes for less heat)
4 Cups Chicken or Vegetable Stock
4 Cups Water
2 Tbsp Coconut Aminos (or Soy Sauce)
2 Tbsp Fish Sauce
3 Eggs (Whisked)
1/2 Bunch Green Onions
1 Carrot Shredded
1 Lime (Zest and Juice)
4 Tbsp Cilantro
S&P

My Method:
Preheat oven to 400 degrees
Mix together all meatball ingredients in a bowl
Roll into 16 balls and place on a lined baking sheet or stone wear.
Bake for 20-25 minutes until opaque and firm.

In a large soup pot, heat sesame oil, add in chili’s and ginger until fragrant
Add in stock, water, coconut aminos, and fish sauce
While the broth is heating up, whisk your eggs. When your soup comes to a boil, slowly drizzle in your eggs, breaking them up with a fork to reduce clumping.
Reduce the heat to a simmer, add in meatballs, green onions, carrots, lime juice and zest, cilantro, S&P.
Serve with additional onions, chilis, or cilantro on top.

Tipsy:
– When using coconut aminos you need to add more salt than typical as it does not have the same salt content as soy sauce. You want that umami flavour in the background.
-You could easily use pork or beef in the meatballs.
-Try shredding your carrots all at once in your food processor, it saves your hands from grating.

Details:
Preheat oven to 400 degrees
Serves 4
Advertisements