Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

1. 1

   In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger.

2. 2

   Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes.

3. 3

   Strain the broth or skim out the flavorings with a slotted spoon.

4. 4

   Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth.

5. 5

   Beat the eggs and then swirl slowly into the broth to create egg ribbons.

6. 6

   Add the scallions and wilt in the chard.

7. 7

   Remove from heat and serve in bowls immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.