LEMONGRASS AND GINGER EGG DROP SOUP WITH RAINBOW CHARD

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Lemongrass and Ginger Egg Drop Soup With Rainbow Chard image

Make and share this Lemongrass and Ginger Egg Drop Soup With Rainbow Chard recipe from Food.com.

Provided by DrGaellon

Categories     Chard

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 138.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 100.2, Sodium 424.1, Carbohydrate 12.3, Fiber 0.9, Sugar 5, Protein 10.1

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