4Lemongrass stalks, white & pale-yellow parts, smashed & chopped
4Green onions, halved crosswise
1Onion, halved
1inch piece of Ginger, half thinly sliced & other half cut into think strips
1fresh Thai or Serrano chile, seeded
1tspBlack peppercorns
10cupsWater
5Cilantro stems, plus 1/3 cup leaves, fresh
3Mint stems plus 1/4 cup thinly sliced leaves, fresh
1tbspSoy sauce
1cupMushrooms, sliced
Supplies You'll Need:
Measuring cups
Measuring sppon
Cutting board
Chef knife
Large pot w/ lid
1
Place chicken, lemongrass, green onions, onion, sliced ginger, chile, peppercorns, and water in large pot. Cover; bring to boil and then simmer 1 hour.
2
Add cilantro and mint stems; simmer 15 minutes; strain. Reserve broth and chicken; discard remaining solids.
3
Shred chicken; discard bones. (Optional: Refrigerate broth and chicken separately for 4 hours or overnight; skim fat from broth.)
4
Combine chicken, ginger strips, cilantro leaves, sliced mint, soy sauce and mushrooms in bowl.
5
Divide broth among bowls; serve with chicken mixture on the side.
Nutrition Facts
6 servings
Serving size
1 1/2 cups
Amount per serving
Calories50
% Daily Value *
Total Fat-1g-1%
Saturated Fat -1g-5%
Sodium113mg5%
Total Carbohydrate5.6g3%
Dietary Fiber -1g-3%
Protein6.6g
* 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.
4Lemongrass stalks, white & pale-yellow parts, smashed & chopped
4Green onions, halved crosswise
1Onion, halved
1inch piece of Ginger, half thinly sliced & other half cut into think strips
1fresh Thai or Serrano chile, seeded
1tspBlack peppercorns
10cupsWater
5Cilantro stems, plus 1/3 cup leaves, fresh
3Mint stems plus 1/4 cup thinly sliced leaves, fresh
1tbspSoy sauce
1cupMushrooms, sliced
Supplies You'll Need:
Measuring cups
Measuring sppon
Cutting board
Chef knife
Large pot w/ lid
Directions
1
Place chicken, lemongrass, green onions, onion, sliced ginger, chile, peppercorns, and water in large pot. Cover; bring to boil and then simmer 1 hour.
2
Add cilantro and mint stems; simmer 15 minutes; strain. Reserve broth and chicken; discard remaining solids.
3
Shred chicken; discard bones. (Optional: Refrigerate broth and chicken separately for 4 hours or overnight; skim fat from broth.)
4
Combine chicken, ginger strips, cilantro leaves, sliced mint, soy sauce and mushrooms in bowl.
5
Divide broth among bowls; serve with chicken mixture on the side.
