Lemongrass and Ginger Egg Drop Soup With Rainbow Chard

Submitted by DrGaellon

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

 

• Ready In: 15mins
• Ingredients: 11
• 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.

Reviews

[rosslare]

Lovely, healthy soup. Rachael Ray knows how to make it! I don't have rainbow chard, used baby kalette and simmered it just few minutes to soften, before adding the eggs. Easy and so good!