Yield: 4 servings
|1 \N||Stalk Lemon Grass|
|4 cups||Cubed Chicken Meat|
|\N \N||Chicken Or Fish Stock|
|½ cup||Sliced Cilantro Leaves|
|1 \N||Serrano Or Jalapeno Chili|
|½ teaspoon||Grated Lime Zest|
|\N \N||Lime Juice To Taste|
|\N \N||Pepper To Taste|
|3 ounces||Snow Peas|
|1 medium||Carrot, Peeled|
|\N \N||Green Part of 1 Scallion|
|2 tablespoons||Whole Cilantro Leaves|
1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat).
2. Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper.
3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion.
4. Bring soup to a boil: stir in snow peas and carrots and boil until just tender --about 1½ minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.