Lemongrass And Ginger Egg Drop Soup With Rainbow Chard - cooking recipe

Ingredients

1 quart chicken stock
2 cups water
3 stems lemongrass, bruised and cut into 3-inch lengths
1 large garlic clove, crushed
1 red chili pepper, halved and seeds removed
3 inches fresh ginger, cut in 6 slices
1 inch fresh ginger, peeled
2 eggs
1 teaspoon cornstarch
4 scallions, thinly sliced on an angle
2 cups chopped rainbow chard leaves, packed

Preparation

In a saucepot, combine stock, water, lemongrass, garlic, chile and sliced ginger. Bring to a boil, reduce to a simmer and cover. Steep aromatics in broth 5-6 minutes. Remove and discard solids.
Cut remaining piece of ginger into thin matchsticks and add to broth. Turn off heat. Beat eggs with cornstarch. Stir broth vigorously to form a vortex and drizzle eggs into soup. Add scallions and chard, and serve at once.