, , , , , ,

Lemongrass and Ginger, Chicken Soup

6 Cups Chicken stock.
2 Cups Vegetable stock.
3 Tblsp Lemongrass – minced.
6 Chunks of ginger (Approximately ½” in size).
2 Serrano chilies – minced.
2 tablespoons fish sauce.
8oz Mixed mushrooms – chopped.
Zest and juice of 1 lime.
1Lb Chicken – cut into 1″ chunks.
1 6oz Pack of Rice noodles.
Cilantro for garnish.

1. Heat the chicken and vegetable stock over medium heat.

2. Add the lemon-grass to the stock with the ginger, fish sauce, lemon zest, lemon juice and the minced chilies. Simmer for about 20 minutes.

3. In a separate pan, heat the chicken until just cooked through. Add to the soup base along with the mushrooms and simmer for another 20 minutes, or until the mushrooms are cooked to desired firmness.

4. Cook the noodles to package instructions and fill ⅓ of each serving bowl with them. Ladle soup mixture over the top and garnish with cilantro.