5 cups chicken or vegetable broth
2-3 eggs, beaten
4 green onions, sliced thin
3 tablespoons fish sauce
2 tablespoons arrowroot, plus 2 tablespoons water
3/4 teaspoon himalayan pink salt, adjust to taste
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper, adjust to taste
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Combine broth, ginger and fish sauce in a large pot and bring to a boil. Reduce the heat to a simmer, add salt and pepper to taste. Whisk together the arrowroot and water and pour into the soup. Stir to combine. When slightly thickened slowly pour in the beaten eggs, while stirring the soup in one direction. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.
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Our pleasure!
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