Recipe courtesy of Rachael Ray
Episode: Takeout Fakeout
Save Recipe Print
Lemongrass and Ginger Egg Drop Soup with Rainbow Chard
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sorbet Eggs

Recipe courtesy of Rachael Ray

Fruit Soup

Recipe courtesy of Rachael Ray

Ginger Simple Syrup for Fresh Fruits

Recipe courtesy of Rachael Ray

Coconut-Ginger Rice with Chickpeas and Chiles

Recipe courtesy of Rachael Ray

Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

Recipe courtesy of Rachael Ray

Tomato and Spinach Soup

Recipe courtesy of Rachael Ray

Vegetable and Dumpling Soup

Recipe courtesy of Rachael Ray

Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

Recipe courtesy of Rachael Ray

Spanish Chicken and Rice Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories