Creamy Coconut Egg Drop Soup with Lemongrass

1Heat the vegetable oil (1 tablespoon) in a large pot over medium heat.

2Add the smashed lemongrass and sliced ginger to the pot. Sauté for about 2-3 minutes until fragrant.

3Pour in the chicken broth (4 cups) and bring to a boil. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.

4Remove the lemongrass and ginger slices from the broth using a slotted spoon.

5Stir in the coconut milk, fish sauce (2 tablespoons), soy sauce (1 tablespoon), and sugar (1 teaspoon). Bring the mixture back to a gentle simmer.

6Slowly pour the beaten eggs (3 large) into the simmering soup while stirring continuously to create silky egg ribbons.

7Season the soup with salt and pepper to taste.

8Add the sliced green onions (2) and chopped cilantro to the soup, stirring gently.

9Serve the soup hot, garnished with additional cilantro and lime (1) wedges on the side for squeezing.