Aromatic Broth With Vegetable Slivers

Ingredients

1 stalk lemon grass 4 cup cubed chicken meat 1 chicken or fish stock 1/2 cup sliced cilantro leaves 1 serrano or jalapeno chili 1/2 tsp grated lime zest 1 lime juice to taste 1 1/2 tbsp salt 1 pepper to taste 3 oz snow peas 1 medium carrot, peeled 4 medium radishes 1 green part of 1 scallion 2 tbsp whole cilantro leaves	Advertisements

Preparation
 
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 1 1/2 minutes. Stir in radishes, scallion, and
cilantro; bring to a boil. Serve at once.

 

 
Servings: 4

 

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