Lemongrass Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 66.9
- Total Fat: 1.2 g
- Cholesterol: 20.8 mg
- Sodium: 383.5 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.3 g
- Protein: 6.8 g
View full nutritional breakdown of Lemongrass Chicken Soup calories by ingredient
Introduction
https://www.marthastewart.com/1050077/lemongrass-chicken-soup https://www.marthastewart.com/1050077/lemo
ngrass-chicken-soup
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.
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.