Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
Save 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

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Egg Drop Soup

Egg Drop Soup

Asian Egg Drop Soup

Lemon Egg Drop Soup

Vegetarian Egg Drop Soup

Chicken Egg-Drop Soup

Straciatella (Italian Egg Drop Soup)

No Recipe Recipe: Simple Egg Drop Soup