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Lemongrass Chicken Soup April 19, 2011

Lemongrass Chicken Soup

Soup of the Week: Lemongrass Chicken Soup

Inspired by an outstandingly delicious soup that I had one time at The Elephant Walk in Porter Square, I decided to try making my own lemongrass chicken soup. The verdict: Tasty but not yet perfected. I think throwing in some sauteed scallions next time and maybe doubling the amount of coconut milk would amp up the flavor.

Ingredients

1/2 cup grated lemongrass (frozen)
1 can light (reduced fat) coconut milk
Home-made chicken broth
Freshly cooked chicken
Grated fresh ginger
1 bunch chopped green onions (added at the end)
1-2 cloves chopped garlic
1  bunch Thai basil
1 bunch cilantro
Lemon zest from one lemon
Lemon juice from whole lemon
Juice from 2 limes
1  and 1/2 cup chopped oyster mushrooms
1/2 cup chopped parsley

Methods

To make the chicken stock I started with a whole fresh chicken, cut it into smaller portions, and boiled it in water with a pinch of salt and some fresh rosemary for over an hour. I then used the boiled chicken (which was then fully cooked) as meat for the soup. I transferred the broth to a large pot and added in all of the ingredients listed above and allowed the mix to simmer for about 45 minutes, chopping and stirring in the fresh veggies as I went along.

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