Creamy Coconut Egg Drop Soup with Ginger

1.In a medium saucepan, combine the chicken broth, coconut milk, and grated ginger. Bring the mixture to a gentle simmer over medium heat.

2.In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the simmering soup to thicken it slightly.

3.In another bowl, beat the eggs until well combined.

4.Once the soup is simmering, slowly drizzle the beaten eggs into the soup while stirring gently with a fork or chopsticks. This will create the signature egg ribbons.

5.Add the soy sauce and sesame oil to the soup, stirring to combine. Season with salt and black pepper to taste.

6.Allow the soup to simmer for another 2-3 minutes to ensure the eggs are fully cooked.

7.Remove the soup from heat and stir in the sliced green onions.

8.Serve the soup hot, garnished with additional green onions if desired.