Servings
4 s
Ingredients
- 1 Stalk lemon grass
- 4 cups Cubed chicken meat
- Chicken or fish stock
- 1/2 cup Sliced cilantro leaves
- 1 Serrano or jalapeno chili
- 1/2 teaspoon Grated lime zest
- Lime juice to taste
- 1 1/2 tablespoons Salt
- 3 ounce Snow peas
- 1 medium Carrot; peeled
- 4 medium Radishes
- 1 Scallion; green part of
- 2 tablespoons Whole cilantro leaves
Directions
- From: kmeade@ids2.
- idsonline.com (The Meades) Date: Sun, 5 May 1996 20:09:56 -0400 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.
- MC-RECIPE@MASTERCOOK.
- COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #71 From the MasterCook recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.