Lemon Grass Chicken Soup 3pts Recipes

LEMON GRASS CHICKEN SOUP

Steps:

• In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
• Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
• With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
• Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
• Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
• Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.

LEMONGRASS CHICKEN SOUP

Steps:

• 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.
• 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).
• 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.

CHICKEN LEMONGRASS SOUP

Steps:

• Boil the chicken stock in a large pot with the Tom-Yum Paste.
• Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through.
• Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma.
• Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic.
• Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes.
• Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook.
• You can cook the chicken till its very tender and almost falls off the bone if you like --
• Once ready serve hot, in a bowl with another bowl of rice.
• *** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor.

SHREDDED CHICKEN AND LEMON GRASS SOUP

Steps:

• Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
• Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
• For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.