Thai Egg Drop Soup
In a 3-quart saucepan, melt coconut oil over medium heat. Add curry paste and Asian chili paste, if desired. Cook and stir until very fragrant, about 1 minute. Add broth, coconut milk, soy sauce and fish sauce, if desired.Advertisement
Increase heat to high and quickly bring soup to a boil. Reduce heat to medium. Using a whisk, stir soup slowly in one direction. Slowly pour in eggs, still stirring in one direction, until broth starts to cook eggs and they form thin ribbons. Continue to stir and add green onion and cilantro. Season to taste with salt and pepper. Serve immediately.