Thai Meatball and Egg Droup Soup
Thai Meatball and Egg Drop Soup
- 1 lb. ground turkey or chicken
- 1 large (about 1/2 cup) shredded carrot
- 2 tablespoons fresh cilantro chopped
- 1 red chili chopped
- 1/4 cup green onion, chopped + more for garnishing
- 2 tablespoons fresh grated ginger
- 2 tablespoons Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
- 1/4 teaspoon salt *see note
- 1/2 teaspoon pepper
- 1 egg
- 1 tablespoon sesame oil (or coconut oil)
- 1 tablespoon minced ginger
- 2 red chilies deseeded and chopped
- 4 cups (1 quart or 946 ml) organic chicken stock
- 1 1/2 (375 ml) cups water
- 2 tablespoons Coconut Aminos (or gluten free soy sauce)
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 3 large eggs whisked
- 1/2 cup (1 large bunch) spring onions chopped
- 1 large carrot cut into matchstcks
- 2 tablespoons freshly chopped cilantro
- salt & pepper to taste
- Preheat oven to 400°F/200°C.
- In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
- Place balls on lined baking sheet and bake for 20-25 minutes. Once cooked remove from the heat and set aside until your’e ready to add them to the soup
- In a large pot, warm the sesame oil on a medium heat. Add the minced ginger and chopped chilis to the oil and gently sauté for 1-2 minutes.
- Add the stock, water, coconut aminos, fish sauce, and lime juice to the pot and turn up the heat to medium high.
- While the broth is heating up, whisk your eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.
- Reduce the heat and then add the spring onions, carrot, and cilantro and let the soup. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference.
- Top with more spring onions, cilantro, and/or chili if you’d like and serve.
Notes: soy sauce/tamari is much saltier than coconut aminos – you may want to wait until the end to add salt or reduce the amount if you use soy.
Courtesy of www.asaucykitchen.com