Ingredients for Lemon Grass Chicken Soup
- Chicken Broth
- Fresh Lemongrass
- Fresh Ginger
- Fresh Jalapeno Chilies
- 1 small head cabbage (about 4 cups shredded)
- 8 oz mushrooms
- 1 large carrot
- Boneless Skinless Chicken Breast Halves
- Garlic Cloves
- Diced Tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
- Green Onion
- Cooked Rice
- Lemons
- Fresh Cilantro
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How to Make Lemon Grass Chicken Soup
- Bring 8 cups of chicken broth to a boil in a 10-quart pot over high heat.
- Meanwhile, prepare the lemongrass: remove and discard the tough outer layers and stem ends from 4 stalks of lemongrass. Cut each stalk into 3-inch lengths and lightly crush with the flat side of a knife.
- Prepare the ginger: Peel and finely mince 1 inch of ginger.
- Prepare the chilies: Cut 2 Thai chili peppers (or 4 jalapeños) in half lengthwise. Finely chop 1 chili pepper and set aside for garnish; reserve the other half (or 2 halves) for adding to the soup.
- Add the lemongrass, ginger, and halved chili peppers to the boiling broth.
- Reduce heat to low, cover, and simmer for 20-30 minutes.
- While the broth simmers, prepare the vegetables: Rinse and shred 1 small head of cabbage (about 4 cups shredded). Rinse 8 oz of mushrooms, trim stems, and slice lengthwise into 1/4-inch thick pieces. Peel and slice 1 large carrot into 1/4-inch thick rounds. Mince 2 cloves of garlic.
- Rinse 1 lb boneless, skinless chicken breasts and cut into 1/4-inch thick slices, 1 1/2 to 2 inches long.
- Remove and discard the lemongrass, ginger, and chili peppers from the broth using a slotted spoon.
- Add the cabbage, mushrooms, carrots, and garlic to the broth.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer until the carrots are tender (about 8-10 minutes).
- Add the chicken and 1 (14.5 ounce) can of diced tomatoes with their juice.
- Cover and cook over high heat until the chicken is no longer pink in the center (about 3-5 minutes).
- Stir in 2 tablespoons of lemon juice and 1 tablespoon of fish sauce (or to taste).
- Sprinkle with 2 green onions, thinly sliced.
- Serve hot. Offer cooked rice, lemon wedges, 1/2 cup chopped cilantro, and the reserved chopped chili peppers on the side for guests to add to taste.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
24g
Fat
5g
Carbs
12g
