Lemongrass and Ginger Egg Drop Soup with Rainbow Chard (Rachael Ray) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.67 Kcal (669 kJ) | ||
| Calories from fat | 76.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 100.2mg | 33% | |
| Sodium | 407.42mg | 17% | |
| Potassium | 362.72mg | 8% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 30.81 Kcal (129 kJ) | ||
| Calories from fat | 14.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 13% | |
|---|---|---|---|
| Cholesterol | 19.34mg | 33% | |
| Sodium | 78.62mg | 17% | |
| Potassium | 70mg | 8% | |
| Total Carbs | 2.19g | 4% | |
| Sugars | 1g | 21% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 2.09g | 22% | |
| Vitamin C | 0.6mg | 5% | |
| Iron | 0.1mg | 4% | |
| Calcium | 8.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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