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