Lemongrass Chicken Soup
Spice up this low-calorie chicken soup by bundling a hot chili pepper with the lemon grass.
Ingredients
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2 large stalks lemongrass, peeled, trimmed, and cut into 4-inch pieces
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3 cups chicken broth
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1/4 cup sliced shiitake or button mushrooms
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1/8 teaspoon cracked black pepper
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1/2 cup cooked chicken breast, cut into pieces
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6 thin fresh asparagus spears, cut up
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2 green onions, thinly bias-sliced
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Fresh basil leaves (optional)
Directions
1.
Cut lemongrass pieces in half lengthwise. Tie lemongrass pieces into a bundle with 100-percent-cotton string. Combine broth, lemongrass bundle, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat; simmer, uncovered, for 10 minutes.
2.
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
Calories 67, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 597 mg, Carbohydrate 2 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin C 6%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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