Lemongrass And Ginger Egg Drop Soup With Rainbow Chard
Adapted from a rachael ray recipe, episode takeout fakeout." http://bit.ly/pbntlv"
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.
Ingredients
chicken stock, water, lemongrass, garlic clove, red chili pepper, fresh ginger, eggs, cornstarch, scallions, chard leaves