Lemongrass And Ginger Egg Drop Soup With Rainbow Chard

• 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

1. 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.
2. 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.

chicken, water, lengths, garlic, red chili pepper, ginger, ginger, eggs, cornstarch, scallions, chard

Taken from www.food.com/recipe/lemongrass-and-ginger-egg-drop-soup-with-rainbow-chard-484494 (may not work)