Lemongrass and Ginger Egg Drop Soup

Lemongrass and Ginger Egg Drop Soup

Servings: 4

Prep Time: 10 minutes 

Cook Time: 15–20 Minutes

Leftovers: Save 2 Servings for next days lunch

Directions

  • 4  Lemongrass Stalks, crushed with the back of a knife & cut into 3" strips. 
  • 4 Cups chicken broth ({age 189) or beef bone broth (page 188)
  • 2 Cups filtered water
  • 2 Garlic cloves, thinly sliced
  • 1 chili pepper, seeded & diced
  • 1/2" knob of ginger sliced into thin matchsticks 
  • 2 Large eggs, beaten
  • 4 Scallions, thinly sliced
  • 2 cups rainbow chard, thinly sliced
  • salt and pepper to taste

Optional Garnishes

1⁄4 Cup cilantro, chopped

1/4 Cup radish, shaved 

Directions

1.  Use the back of a knife to smash and crack lemongrass, releasing oils.

2. In a large pot, add broth, water, lemongrass, garlic, and chili pepper.

3. Bring to a boil; cover and reduce heat to medium. Simmer 10 minutes, steeping flavor into the broth.

4. Use a small mesh strainer to remove and discard lemongrass, garlic, and chili.

5. Stir in ginger matchsticks into broth.
6. Using a fork, beat eggs into the broth to create egg ribbons.

7. Add scallions and chard and cook a few minutes. Season to taste.

8. Remove from heat, serve in individual bowls, and garnish with cilantro and/or shaved radish if desired.

 

Nutrition Facts


Servings 4.0
Amount Per Serving
calories 143
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 104 mg 35 %
Sodium 306 mg 13 %
Potassium 736 mg 21 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 4 g 16 %
Sugars 2 g
Protein 11 g 22 %
Vitamin A 44 %
Vitamin C 60 %
Calcium 15 %
Iron 20 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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