Lemon Grass Chicken Soup

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This soup is easy to make, hearty and satisfying. this soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. if you were serving a large group with different tastes, that would be a consideration. i use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. if you can find them, thai chili peppers are hotter than jalapenos!!

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Steps

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In an 1 to 10-quart pan , bring broth to a boil over high heat.

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Meanwhile , pull off and discard course outer layers from lemon grass and trim off and discard stem ends.

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Cut each stalk into about 3-inch lengths.

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With the flat side of a knife , lightly crush lemon grass and ginger.

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Cut one or two chilies in half lengthwise.

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Stem remaining chilies , finely chop and reserve.

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Add lemon grass , ginger , and halved chilies to boiling broth.

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Reduce heat and simmer , covered , for 20 to 30 minutes.

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Meanwhile , rinse cabbage and cut into shreds about 1 / 4 inch wide and 2 to 3 inches long.

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Rinse mushrooms , trim off and discard stem ends and discolored parts , and slice lengthwise 1 / 4 inch thick.

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Peel carrots and slice 1 / 4 inch thick.

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Rinse chicken and cut into 1 / 4-inch thick slices 1 1 / 2 to 2 inches long.

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With a slotted spoon , remove and discard lemon grass , ginger and chilies from broth.

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Add cabbage , mushrooms , carrots , and garlic to broth.

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Cover and bring to a bo.

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Ingredients

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chicken broth, fresh lemongrass, fresh ginger, fresh jalapeno chilies, cabbage, mushrooms, carrots, boneless skinless chicken breast halves, garlic cloves, diced tomatoes, lemon juice, fish sauce, green onion, cooked rice, lemons, fresh cilantro