Aromatic broth with vegetable slivers

Yield: 4 servings

Measure Ingredient
1 Stalk Lemon Grass
4 cups Cubed Chicken Meat
Chicken Or Fish Stock
½ cup Sliced Cilantro Leaves
1 Serrano Or Jalapeno Chili
½ teaspoon Grated Lime Zest
Lime Juice To Taste
1½ tablespoon Salt
Pepper To Taste
3 ounces Snow Peas
1 medium Carrot, Peeled
4 mediums Radishes
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.

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