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Categories:
cilantro chicken stock fresh lemongrass fresh red chile lime chicken breasts snow peas carrot corn scallions salt
Viewed: 59 - Published at: 9 years agoIngredients
- 12 cup fresh cilantro leaves
- 4 cups chicken stock
- 1 fresh lemongrass, bruised
- 1 small fresh red chile
- 12 lime, juice and zest of, grated
- 8 ounces boneless skinless chicken breasts, diced
- 1 cup snow peas, cut diagonally into thin strips
- 1 carrot, shaved into ribbons
- 3 12 ounces baby corn, thinly sliced
- 4 scallions, thinly sliced, plus extra fine strips to garnish
- salt and pepper
Method
- Strip the cilantro leaves from the stems.
- Reserve the leaves and put the stems in a large pan with the chicken stock, lemongrass, chili, and lime rind.
- Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
- Strain the stock into a separate pan and discard the flavorings.
- Add the lime juice and salt and pepper to taste.
- Add the chicken to the stock.
- Bring to a boil then reduce heat and simmer for 2 minutes until the vegetables are tender and the chicken is cooked through.
- Coarsely chop the cilantro leaves and stir into the soup with the scallions.
- Serve immediately in warmed bowls, garnished with fine scallion strips, if desired.
