Creamy Coconut Egg Drop Soup with Lemongrass

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

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

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

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

5.Stir in the coconut milk, fish sauce, soy sauce, and sugar. Bring the mixture back to a gentle simmer.

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

7.Season the soup with salt and pepper to taste.

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

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