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 day lunch

Directions

  • Several 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 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.

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