Hot and Sour Soup With Chicken and Lemon Grass

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To a medium size cooking pot, add chicken broth, ginger and brown sugar.
  • To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
  • Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
  • Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
  • With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
  • Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
  • While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
  • Juice both limes to measure 3 tablespoons of juice and set aside.
  • When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
  • At this time, strain broth and return to cooking pot. Discard any solids.
  • Add shredded chicken into the cooking pot.
  • Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
  • Bring soup back to a simmer and sprinkle with cilantro.
  • Serve immediately.
  • In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
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