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.
Serving Size 1.50 cup
Serving Per Container 6
Amount Per Serving | ||
---|---|---|
Calories 50 | ||
% Daily Value* | ||
Total Fat <1 g | 1% | |
Saturated Fat <1 g | 1% | |
Sodium 113 mg | 5% | |
Total Carbohydrate 5.6 g | 2% | |
Dietary Fiber <1 g | 2% | |
Protein 6.6 g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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