Lemongrass Chicken Soup
Place chicken, lemongrass, green onions, onion, sliced ginger, chile, peppercorns, and water in large pot. Cover; bring to boil and then simmer 1 hour.
Add cilantro and mint stems; simmer 15 minutes; strain. Reserve broth and chicken; discard remaining solids.
Shred chicken; discard bones. (Optional: Refrigerate broth and chicken separately for 4 hours or overnight; skim fat from broth.)
Combine chicken, ginger strips, cilantro leaves, sliced mint, soy sauce and mushrooms in bowl.
Divide broth among bowls; serve with chicken mixture on the side.
6 servings
1 1/2 cups
- Amount per serving
- Calories50
- % Daily Value *
- Total Fat -1g-1%
- Saturated Fat -1g-5%
- Sodium 113mg5%
- Total Carbohydrate 5.6g3%
- Dietary Fiber -1g-3%
- Protein 6.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Place chicken, lemongrass, green onions, onion, sliced ginger, chile, peppercorns, and water in large pot. Cover; bring to boil and then simmer 1 hour.
Add cilantro and mint stems; simmer 15 minutes; strain. Reserve broth and chicken; discard remaining solids.
Shred chicken; discard bones. (Optional: Refrigerate broth and chicken separately for 4 hours or overnight; skim fat from broth.)
Combine chicken, ginger strips, cilantro leaves, sliced mint, soy sauce and mushrooms in bowl.
Divide broth among bowls; serve with chicken mixture on the side.
