Lemongrass Egg-Drop Soup
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
2 tablespoons dried flaked lemongrass OR 1 stalk fresh asparagus
4 cups low salt chicken stock
1 medium tomato, chopped
1 small hot red pepper, chopped
2 tablespoons chopped scallions
1 tablespoon fresh squeezed lemon juice
2 teaspoons sugar (or splenda)
1 teaspoon grated fresh ginger
2 tablespoons chopped fresh cilantro
1 egg white
1/2 teaspoon dark sesame oil
Recipe
If using dried lemongrass, place it in a mesh tea ball. Place the ball in a medium nonstick saucepan. Add 1 cup of the stock. Warm over medium low heat; turn off the heat and let soak for 1 hour. Add the remaining 3 cups stock.
(If using fresh lemongrass, peel the root end of the stalk to expose the pinkish-white center. Thinly slice and place in a medium nonstick saucepan. Add all the stock; do not soak.)
Add the tomatoes, peppers, scallions, lemon grass, sugar, ginger and 1 tbl. of the cilantro. Bring to a boil over medium-high heat; reduce the heat to medium. Cover and simmer for 5 minutes.
In a small bowl, lightly beat the egg white witha fork. While stirring the soup, add the egg white in a thin stream and cook for 1 minute. Remove from the heat. Stir in the sesmae oil and the remaining 1 tbl. cilantro. If using dried lemongrass, remove the ta ball and discard the lemon grass
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