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lemongrass and ginger egg drop soup with rainbow chard


adapted from a rachael ray recipe, episode "takeout fakeout." http://bit.ly/pbntlv


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  1. In a saucepot
  2. Combine stock
  3. Water
  4. Lemongrass
  5. Garlic
  6. Chile and sliced ginger
  7. Bring to a boil
  8. Reduce to a simmer and cover
  9. Steep aromatics in broth 5-6 minutes
  10. Remove and discard solids
  11. Cut remaining piece of ginger into thin matchsticks and add to broth
  12. Turn off heat
  13. Beat eggs with cornstarch
  14. Stir broth vigorously to form a vortex and drizzle eggs into soup
  15. Add scallions and chard
  16. And serve at once

Step 9

Total Time in Minute 15

Ingredients Count 10

cooking lemongrass and ginger egg drop soup with rainbow chard

See More Relate Photo


Chicken stock



Garlic clove

Red chili pepper

Fresh ginger




Chard leaves

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