Lemongrass Infused Chicken And Cilantro Soup

Ingredients                            

• 2 inch lemon grass stalk, sliced                                                             
• 400 grams boneless chicken, cut into ½ inch pieces                                                      
• 3 tablespoons roughly chopped cilantro leaves  
• 2 tablespoons sunflower oil                                                      
• 1 medium onion, roughly chopped                                            
• 2 inch piece ginger, sliced                                                         
• 3 fresh button mushrooms, sliced                                              
• 4 cups chicken stock                                                               
• 2-3 Kaffir lime leaves, hand torn                                                 
• 1 medium red capsicum, seeded and diced                                           
• Salt to taste                                                                             
• 1 tablespoon lemon juice                                                          
• 2 fresh red chillies, diagonally sliced                                          

Method 

1. Heat the sunflower oil in a deep pan. Add onion and ginger. Sauté lightly for thirty seconds. Add mushrooms and sauté for one minute.
2. Pour chicken stock and bring to a boil. Add Kaffir lime leaves and red capsicum and cook on medium heat for three to four minutes. Add chicken and cook on low heat for six to eight minutes.
3. Add lemon grass, half the cilantro leaves, salt, lemon juice and fresh red chillies. Cook till chicken is done.
4. Pour into individual soup bowls.  Garnish with the remaining cilantro leaves and serve piping hot.

Nutrition Info