I love soups like this, easy to make and so delish!
I especially love all the aromatics – herbs are nutritional powerhouses. Think about adding a few to your garden…
Lemongrass Chicken Soup
2 pounds chicken legs, skinless
4 lemongrass stalks, white and pale-yellow parts, smashed and chopped
4 green onions, halved crosswise
1 onion, halved
1 one piece of ginger, one inch long, thinly slice ½ and cut the other half into strips
1 fresh Thai or Serrano chili pepper, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus 1/3 cup leaves
3 stems fresh mint, plus ¼ cup thinly sliced leaves
1 tablespoon soy sauce, reduced sodium
1 cup mushrooms, sliced
Place chicken, lemongrass, green onion, onion, sliced ginger, chili pepper, peppercorns, and water in a large pot. Cover; bring to boil then simmer one hour.
Add cilantro and mint stems, simmer 15 minutes then strain. Reserve broth and chicken; discard remaining solids.
Shred chicken; discard bones.
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.
- Calories: 128
- Carbohydrates: 3 g
- Total Fat: 5 g
- Cholesterol: 88 mg
- Saturated Fat: 2 g
- Dietary Fiber: 1 g
- % of Calories from Fat: 35%
- Sodium: 149 mg
- Protein: 16 g
- Recipe Credit
- Recipe courtesy of University of California Cooperative Extension, Fresno County