Have the completed chicken meat stock ready and beat 8 large eggs in a glass bowl or pouring jug. Warm 1 tablespoon coconut oil in a medium-to-large stainless-steel or enameled cast-iron pot over medium heat. Add the diced medium onion and cook until soft and translucent, stirring and lowering the heat if edges darken before the centers soften.

Add 2 quarts chicken meat stock, 1 teaspoon coconut aminos, 1 teaspoon of the salt, 1/2 teaspoon pepper and the optional 1/8 teaspoon fish sauce and ginger. Bring to a boil, then reduce to a simmer. If the onion is not soft yet, let it finish before adding eggs. Optional introduced thinly sliced bok choy also cooks tender before the egg addition.

Stir the simmering stock briskly in a circle while pouring in the beaten eggs in a thin drizzle. Keep the liquid moving during the pour so the egg separates into soft ribbons rather than collecting as one large curd.

Cook until the egg ribbons are opaque and cooked through, without clear uncooked streaks of white. Avoid a prolonged hard boil. Taste, then add only the remaining salt needed within the 1–2-teaspoon range.

Divide into 6 servings and top with the optional 2 tablespoons sliced green onions across the bowls. The soup stays brothy, with no thickening slurry. The 5-minute prep and 15-minute cooking estimate assumes prepared stock; soft onion and cooked egg control the finish.