Aromatic Chicken and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Asian soup is typically light and fragrant, with a hint of chili. It is also full of textural interest, with its lively mix of fresh vegetables. Ethnic Cuisine. Ingredients:
1/2 cup fresh cilantro leaves |
4 cups chicken stock |
1 fresh lemongrass, bruised |
1 small fresh red chile |
1/2 lime, juice and zest of, grated |
8 ounces boneless skinless chicken breasts, diced |
1 cup snow peas, cut diagonally into thin strips |
1 carrot, shaved into ribbons |
3 1/2 ounces baby corn, thinly sliced |
4 scallions, thinly sliced, plus extra fine strips to garnish |
salt and pepper |
Directions:
1. Strip the cilantro leaves from the stems. Reserve the leaves and put the stems in a large pan with the chicken stock, lemongrass, chili, and lime rind. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
2. Strain the stock into a separate pan and discard the flavorings. Add the lime juice and salt and pepper to taste.
3. Add the chicken to the stock. Bring to a boil then reduce heat and simmer for 2 minutes until the vegetables are tender and the chicken is cooked through.
4. Coarsely chop the cilantro leaves and stir into the soup with the scallions. Serve immediately in warmed bowls, garnished with fine scallion strips, if desired.
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