Thai Egg Drop Soup Recipe

• 2 Eggs (lightly beaten)
• 4 cups Chicken broth (low sodium)
• 4 oz Pad Thai Noodles (broken into 3" pieces)
• 11/2 cups Chicken (cooked, shredded)
• 11/2 cups Water (cold)
• 3 tbsp Soy Sauce (low sodium)
• 3 Garlic cloves
• 11/2 tsp Ginger (minced)
• 2 tbsp Cornstarch
• 3 Scallions (thinly sliced, optional)

• Add the chicken broth, 11/2 cups water, soy sauce, garlic cloves, and ground ginger to large pot or deep bottomed vessel.
• Bring to a boil over medium high heat.
• Simmer it for about 10 minutes on low heat.
• Remove garlic cloves. Stir in rice noodles to stockpot. Simmer until noodles are just soft.
• Take a small bowl, mix cornstarch and 2 tablespoons water. Whip to combine.
• Whisk cornstarch mixture into in the broth. Simmer until soup thickens.
• While stirring the soup, gradually pour eggs into soup in slow steady stream.
• Mix in shredded chicken.
• Garnish with sliced scallions.