Chicken Soup Asian Style
(Asian chicken soup with coconut and coriander)
2 pounds skinless, bone – in chicken thighs and drumsticks (about 8 pieces)
6 cups low fat chicken broth
3 stalks lemongrass, cut into 1-inch pieces *
1 tbsp. Grated gingerroot
10 black peppercorns
½ tsp. each ground coriander and crushed red pepper flakes
2 cups sliced mushrooms
1 cup light coconut milk
¼ cup of chopped green onions
1 tsp. sugar
½ tsp. coconut extract
2 tbsp. Chopped fresh cilantro
1 tbsp. Lime juice
2 cups cooked white rice
In a large soup pot, combine the chicken pieces, broth, lemongrass, gingerroot, peppercorns, coriander, and crushed rep pepper flakes. Bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Skim off any foam.
Remove the chicken pieces. Strip the chicken off the bones and set it aside. Discard the bones.
Using a wire strainer, strain the broth and discard the solids. Return the broth to the soup pot and stir in the cooked chicken mushrooms, coconut milk, green onions, sugar, and coconut extract. Cook over medium heat until the mushrooms are tender, about 10 minutes. Stir in the cilantro, limejuice, and the cooked rice. Serve hot.
Makes about 6 servings
Note* What the heck is lemongrass IC?
You know I thought that there might be someone who might ask this so here it is. Lemongrass is an herb that grows in slender green stalks that look a bit like woody leeks. It is what gives a lemony flavor and aroma to Southeast Asian dishes. Only the bottom 4 to 6 inches of the stalk are used in cooking. Many grocery stores carry lemongrass in the produce section, or you might try looking for it at an Asian market that caters to Asian dishes. If you can not find this herb, you can substitute lemon zest for this however the aroma will not be the same.
Nutritional Value – Per serving
231 calories
6.7 grams of fat
2.2 grams of Sat Fat
22.2 grams of protein
20 grams of carbohydrates
0.6 grams of fiber
70 mg cholesterol
156.8 mg of sodium
% Calories from fat = 26
Eat up and enjoy,
Tobey
