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Lemongrass Infused Chicken And Cilantro Soup
Main Ingredients | Lemon grass, Chicken |
Cuisine | Thai |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 5-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
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
- Heat the sunflower oil in a deep pan. Add onion and ginger. Sauté lightly for thirty seconds. Add mushrooms and sauté for one minute.
- 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.
- Add lemon grass, half the cilantro leaves, salt, lemon juice and fresh red chillies. Cook till chicken is done.
- Pour into individual soup bowls. Garnish with the remaining cilantro leaves and serve piping hot.
Nutrition Info
Calories | 653 |
Carbohydrates | 19.8 |
Protein | 134 |
Fat | 3.9 |
Other Fiber | Vitamin C- 106.9mg |
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