Lemongrass Chicken Soup
Spice up this low-calorie chicken soup by bundling a hot chili pepper with the lemon grass.
Recipe from Better Homes and Gardens
2 stalks lemon grass, peeled, trimmed, and cut into 4-inch pieces
3 cups chicken broth
1/4 cup sliced shiitake or button mushrooms
1/8 teaspoon cracked black pepper
1/2 cup cooked chicken breast, cut into pieces
6 thin fresh asparagus spears, cut up
2 green onions, thinly bias-sliced
Fresh basil leaves (optional)
Cut lemon grass pieces in half lengthwise. Tie lemon grass pieces into a bundle with 100-percent-cotton string. Combine broth, lemon grass bundle, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat; simmer, uncovered, for 10 minutes.
Per Serving: cal. (kcal) 67, Fat, total (g) 2, chol. (mg) 15, sat. fat (g) 1, carb. (g) 2, fiber (g) 1, pro. (g) 10, vit. A (IU) 146, vit. C (mg) 4, Folate (µg) 32, sodium (mg) 597, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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