Lemongrass Chicken Soup

Name: Lemongrass Chicken Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 unit (yield from 1 lb ready-to Chicken Leg; 4 serving lemongrass stalk; 4 medium (4-1/8 long) Scallions raw; 1 medium (2-1/2 dia) Onions raw; 60 grams Ginger Root; 1 pepper Peppers hot chili red fresh; 1 tsp Peppercorns whole black - McCormick 1/14 (by ALILDUCKLING); 10 cup (8 fl oz) Water tap; 5 serving cilantro - sprig; 0.3 cup Coriander (cilantro) leaves raw (by GUNN_PARKER); 4 tbsp Fresh Mint Leaves (by SARAHMROACH); 1.5 tbsp Fish Sauce; 1 cup Bean sprouts

Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 unit (yield from 1 lb ready-to Chicken Leg 4 serving lemongrass stalk 4 medium (4-1/8" long) Scallions, raw 1 medium (2-1/2" dia) Onions, raw 60 grams Ginger Root 1 pepper Peppers, hot chili, red, fresh 1 tsp Peppercorns, whole black - McCormick 1/14 (by ALILDUCKLING) 10 cup (8 fl oz) Water, tap 5 serving cilantro - sprig 0.3 cup Coriander (cilantro) leaves, raw (by GUNN_PARKER) 4 tbsp Fresh Mint Leaves (by SARAHMROACH) 1.5 tbsp Fish Sauce 1 cup Bean sprouts

Directions

1. Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
2. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
3. Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

Serving Size: 1

Number of Servings: 6

Recipe submitted by SparkPeople user KAI_KANONG1.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving