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Ingredients

• 4 cups chicken stock (32 ounces)
• 2 cups water
• A few stems of lemongrass, cut into 3-inch lengths
• 1 large clove garlic, crushed
• 1 chili pepper, split
• 1 3-4-inch piece of fresh ginger root, divided
• 2 extra-large eggs
• 4 scallions, thinly sliced on an angle
• 2 cups rainbow chard, thinly shredded and packed

Description

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