Lemongrass and Ginger Egg Drop Soup With Rainbow Chard

Adapted from a Rachael Ray recipe, episode "Takeout Fakeout." http://bit.ly/PbnTLV

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  quart  chicken stock
• 2  cups water
• 3  stems lemongrass, bruised and cut into 3-inch lengths
• 1  large garlic clove, crushed
• 1  red chili pepper, halved and seeds removed
• 3  inches fresh ginger, cut in 6 slices
• 1  inch fresh ginger, peeled
• 2  eggs
• 1  teaspoon cornstarch
• 4  scallions, thinly sliced on an angle
• 2  cups  chopped rainbow chard leaves, packed

Directions

1. In a saucepot, combine stock, water, lemongrass, garlic, chile and sliced ginger. Bring to a boil, reduce to a simmer and cover. Steep aromatics in broth 5-6 minutes. Remove and discard solids.
2. Cut remaining piece of ginger into thin matchsticks and add to broth. Turn off heat. Beat eggs with cornstarch. Stir broth vigorously to form a vortex and drizzle eggs into soup. Add scallions and chard, and serve at once.