Lemongrass And Ginger Egg Drop Soup With Rainbow Chard Recipes

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LEMONGRASS-GINGER-CARROT SOUP



Lemongrass-Ginger-Carrot Soup image

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Provided by Katherine & Ryan Harvey

Categories     Soup/Stew     Winter     Chicken     Carrot     Kid-Friendly     HarperCollins

Yield 4-6 servings

Number Of Ingredients 7

2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups Chicken Bone Broth
Sea salt

Steps:

  • In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  • Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
  • Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
  • Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
  • Do Ahead:
  • You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

LEMONGRASS AND GINGER EGG DROP SOUP WITH RAINBOW CHARD



Lemongrass and Ginger Egg Drop Soup With Rainbow Chard image

Make and share this Lemongrass and Ginger Egg Drop Soup With Rainbow Chard recipe from Food.com.

Provided by DrGaellon

Categories     Chard

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 138.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 100.2, Sodium 424.1, Carbohydrate 12.3, Fiber 0.9, Sugar 5, Protein 10.1

LEMONGRASS-GINGER SOUP WITH MUSHROOMS



Lemongrass-Ginger Soup with Mushrooms image

Categories     Sauce     Ginger     Mushroom     Lemongrass     Simmer

Yield makes 4 servings

Number Of Ingredients 10

6 cups good-quality chicken stock
3 lemongrass stalks
4 nickel-sized slices peeled fresh ginger
3 to 4 small fresh hot chiles, minced (optional)
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
Salt (optional)
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced fresh cilantro

Steps:

  • Heat the stock over medium heat. Trim two of the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the stock with the ginger and about one-fourth of the minced chiles if you're using them. Simmer for about 15 minutes, longer if you have the time. (You can prepare the recipe in advance up to this point; cover and refrigerate for up to 2 days before proceeding.) Peel all the hard layers off the remaining stalk of lemongrass and mince its tender inner core.
  • When you're just about ready to eat the soup, remove the lemongrass and ginger. Add 1 tablespoon of the nam pla and the chopped mushrooms. Taste the broth and add more chiles if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little chile if using, lime leaves or zest, lime juice, cilantro, and minced lemongrass. Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

LEMON-GRASS-GINGER SOUP WITH MUSHROOMS



Lemon-Grass-Ginger Soup With Mushrooms image

Provided by Mark Bittman

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 cups chicken stock
3 stalks lemon grass
4 nickel-size slices ginger
3 or 4 small hot chilies, minced
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced cilantro leaves

Steps:

  • Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
  • When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
  • Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams

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