Lemongrass Chicken Soup
Recipe from Better Homes and Gardens

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


Lemongrass Chicken Soup

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Ingredients
  • 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)
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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
Per serving: 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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