Lemongrass ginger


Preparation info
  • Makes 7 cups 1.75 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Here is a jazzier version of gelled chicken stock, given bite and energy with Asian seasonings. Look also at Vietnamese Chicken Soup.


  • Sixteen ½- inch (1- cm), cubes peeled ginger (5 ounces;


In a tall narrow stockpot, bring the ginger, lemongrass, chilies, lime zest, and stock to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat and cool. Season with the salt.

Mash the egg whites and shells, the ground meat, and the tomato together. Whisk this into the cooled broth. Slowly bring the mixture to a boil, stirring frequently with a wooden spoon. As the liqu