Lemongrass and Ginger Egg Drop Soup with Rainbow Chard (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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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