LEMONGRASS AND GINGER EGG DROP SOUP WITH RAINBOW CHARD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately.
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Caden sasman Sean
[email protected]This soup is a must-try! It's flavorful, healthy, and easy to make. I highly recommend it.
Salman Maqsood
[email protected]Not a fan of the rainbow chard, but the soup was still good.
Comfort Boseah
[email protected]The soup was good, but I found it to be a bit bland. I added some extra ginger and lemongrass, and it helped to improve the flavor.
Mr Xtylo_yt
[email protected]Delicious and easy to make! I used baby spinach instead of rainbow chard and it was still delicious. Will definitely make this again.
Muneeba Mushtaq
[email protected]Followed the recipe to the letter and it turned out great! The soup was flavorful and the rainbow chard added a nice touch of color. I would definitely recommend this recipe to others.
Shir Waisbart
[email protected]This soup was a delightful blend of flavors and textures. The lemongrass and ginger added a refreshing brightness, while the rainbow chard provided a beautiful pop of color and a slightly bitter note. The egg drop soup was velvety smooth and added a