Lemongrass Chicken Soup
Comforting simmered lemongrass broth over chicken and mushrooms, served with mint and cilantro.
white and pale-yellow parts, smashed, and chopped
half thinly sliced and half cut into thin strips
plus 1/3 cup leaves, fresh
plus 1/4 cup thinly sliced leaves, fresh
What You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- Large pot with lid
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.
Nutrition Info and more
Serving size:Total calories:
<1 gSaturated fat: