Lemongrass and Ginger Egg Drop Soup with Rainbow Chard
Elevate your soup game with this Lemongrass and Ginger Egg Drop Soup with Rainbow Chard, a vibrant and nourishing recipe bursting with bold, aromatic flavors. Infused with the refreshing zest of lemongrass, the warmth of fresh ginger, and the umami richness of soy sauce, this comforting dish is enhanced by silky ribbons of egg and the wholesome earthiness of rainbow chard. Perfectly thickened with a touch of cornstarch and finished with sesame oil for a hint of nuttiness, this quick and easy soup comes together in just 35 minutes, making it an ideal weeknight meal. Serve this gluten-free, flavor-packed soup piping hot and let its aromatic charm transform any meal into a feast for the senses.
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Ingredients
- 6 cups Chicken or vegetable stock
- 2 stalks Lemongrass stalks, trimmed and smashed
- 2 inches Fresh ginger, thinly sliced
- 2 cloves Garlic cloves, peeled and smashed
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 3 large Eggs, lightly beaten
- 4 cups Rainbow chard, stems removed, leaves chopped
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
In a large pot, bring the chicken or vegetable stock to a boil over medium-high heat.
Step 2
Add the smashed lemongrass stalks, sliced ginger, and smashed garlic cloves to the pot. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to infuse.
Step 3
Remove the lemongrass, ginger, and garlic from the stock using a slotted spoon and discard them.
Step 4
Stir in the soy sauce and adjust the seasoning with salt and white pepper to taste.
Step 5
In a small bowl, whisk together the cornstarch and water until smooth. Slowly add this mixture to the soup, stirring constantly to thicken slightly.
Step 6
Bring the soup back to a gentle simmer. Slowly pour the beaten eggs into the soup in a thin, steady stream while stirring the soup in one direction. This will create silky egg ribbons.
Step 7
Add the chopped rainbow chard to the soup and let it cook for 2-3 minutes, until wilted but still vibrant in color.
Step 8
Stir in the sesame oil and green onions, then remove the pot from the heat.
Step 9
Ladle the soup into bowls and serve immediately. Enjoy this fragrant and nourishing dish!
Nutrition Facts
| Serving size | (2029.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 589.9 |
| Total Fat 32.3g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 558mg | 0% |
| Sodium 8305.1mg | 0% |
| Total Carbohydrate 44.4g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 9.0g | |
| Protein 36.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 340.7mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1935.0mg | 0% |
Source of Calories