Lemongrass and Ginger Egg Drop Soup With Rainbow Chard
"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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
