Lemongrass Chicken Soup

Spice up this low-calorie chicken soup by bundling a hot chili pepper with the lemon grass.

Shop Kitchen ▾
  • 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.
Remove lemongrass bundle. Add cooked chicken and asparagus. Simmer, uncovered, for 3 minutes or until chicken is heated through and asparagus is crisp-tender. Remove from heat. Stir in green onion. Ladle into warm soup bowls. Top with fresh basil leaves, if desired. Makes 4 servings.

nutrition information

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 (g) 32, sodium (mg) 597, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Back to Top