Name: Lemongrass and Ginger Egg Drop Soup with Rainbow Chard
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: asian
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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Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

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