Lemongrass and Ginger Egg Drop Soup With Rainbow Chard |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from a Rachael Ray recipe, episode Takeout Fakeout. 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.
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