Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

Name: Lemongrass and Ginger Egg Drop Soup with Rainbow Chard
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 473 milliliters thinly shredded rainbow chard, packed; 946 milliliters chicken stock; 1 chile pepper, split; 2 extra larges eggs; 3 inches fresh ginger; 1 large clove garlic, crushed; 9 servings A few stems lemongrass cut into 3-inch lengths; 4 scallions, thinly sliced on an angle; 473 milliliters water

Lemongrass and Ginger Egg Drop Soup with Rainbow Chard might be a good recipe to expand your soup repertoire. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 5g of fat, and a total of 136 calories. This recipe serves 4. This recipe is typical of Chinese cuisine. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up thinly rainbow chard, garlic, scallions, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Chili Pepper