Photo: Lemongrass and Ginger Egg Drop Soup with Rainbow Chard Recipe
Ingredients
- 1 quart chicken stock
- 2 cups water
- A few stems lemongrass cut into 3-inch lengths
- 1 large clove garlic, crushed
- 1 chile pepper, split
- 1 (3 to 4-inch) piece fresh ginger
- 2 extra-large eggs
- 4 scallions, thinly sliced on an angle
- 2 cups thinly shredded rainbow chard, packed
Directions
In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger. Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes. Strain the broth or skim out the flavorings with a slotted spoon. Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth. Beat the eggs and then swirl slowly into the broth to create egg ribbons. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately.
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By AnnKCcook
Kansas City, MO
on August 28, 2012
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This soup didn't do it for us - too bland. However, it was better the next day by putting some of the reserved lemongrass stalks and ginger chunks back into the leftover pot to steep overnight. I also added a little soy sauce and sriracha for additional flavor.
By PWog
downtown Los An...
on August 22, 2011
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This is a family favorite. I add shrimp. It's quick, easy, healthy and delicious!
By marjac
on June 08, 2011
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This was very, very tasty. What I think is that whomever is in charge should be more careful. They say there are 13 reviews, I only see three. Also the other recipe with this does not include the onions. I saw the show and it had onions. Why so sloppy?
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