LEMONGRASS INFUSED CHICKEN AND CILANTRO SOUP
A delicious soup made of chicken and lemon.

Preparation Time :15 minutes

Cooking Time :10-15 minutes

lemongrass chicken soup

Servings :4

Ingredients

Lemon grass, sliced 2 inch stalk
Chicken, 1/2 inch pieces 400 grams
Cilantro, roughly chopped 3 tablespoons
Chicken stock 4 cups
Button mushrooms, sliced 3
Ginger, sliced 2 inch piece
Onion , roughly chopped 1 medium
Kaffir lime leaves, torn 2-3
Red capsicum, seeded and sliced 1 medium
Salt to taste
Lemon juice 1 tablespoon
Fresh red chillies, diagonally sliced 2
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100 grams shredded boneless chicken pieces
1 litre(s) chicken stock or water
1 tablespoon(s) finely chopped coriander leaves
6 mint leaves finely chopped › Continue reading…

100 grams shredded boneless chicken pieces
500 ml chicken stock
1 tablespoon(s) finely chopped garlic
1 teaspoon(s) cumin seeds › Continue reading…

100 grams chicken pieces
1 litre(s) water
1 onion(s) finely chopped
1 green bell pepper(s) finely sliced
2 green chilli(es) finely chopped
1 teaspoon(s) garlic paste
1 egg(s) white whisked
1 tablespoon(s) vinegar
2 tablespoon(s) cornflour
sugar, salt and pepper to taste
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INGREDIENTS (Nutrition)

* 8 cups chicken broth
* 2 cups diced, cooked chicken meat
* 1 cup peeled and cubed potatoes
* 1 cup diced carrots
* 1 cup diced zucchini
* 1 cup broccoli florets
* 1 cup canned whole tomatoes, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1/2 cup peanut butter
* 1 tablespoon chopped fresh parsley
* salt to taste
* ground black pepper to taste

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Ingredients (serves 6)

* 2 tablespoons olive oil
* 1 leek, halved, washed, thinly sliced
* 2 garlic cloves, crushed
* 1 large carrot, peeled, diced
* 2 sticks celery, diced
* 2 small zucchini, diced
* 1 swede or turnip, peeled, diced
* 1 1/4 cups dry soup mix, rinsed (see note)
* 8 cups chicken stock
* 1kg skinless chicken lovely legs

Method

1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
2. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
3. Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.
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