Category
Soups
Setup time
Short
Difficulty
Medium
Cost
Low
To enjoy
With family
Nº of people
4 people
Ingredients
75ml Gallo Extra Virgin
- 1L chicken broth
- 2 eggs
- 25g dehydrated seaweed
- 25g dehydrated mushrooms
- Lemongrass to taste
Method of preparation
1
Hydrate the seaweed and the mushrooms in warm water until they soften.
2
Remove them and cook the rice in this water, adding the lemon grass.
3
Whisk the eggs and heat 50ml of olive oil in a pan. Then, cook the eggs as a crepe.
4
Roll the “crepe” and cut it into thin strips.
5
Heat the chicken broth, add the seaweed, mushrooms and egg and, at the end, drizzle with Gallo Classic Olive Oil.
6
Chop a bit more of lemon grass and sprinkle it in the rice.
7
Serve the broth together with a bowl of rice.
Chef tip
You may add chili peppers or Gallo Original Chili for a soup with a more intense flavour.
