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.
