Soups
Lemongrass Chicken Soup with Sweet Potato Noodles
Makes 8 cups
Lemongrass Chicken Soup with Sweet Potato Noodles
Makes 8 cups
The base of this Thai-inspired soup can be made in advance and refrigerated or frozen until ready to use.
Nutritional information per serving (1 cup):Calories 133 (24% from fat) | carb. 7g | pro. 18g | fat 4g sat. fat 1g | chol. 71mg | sod. 417mg | calc. 86mg | fiber 2g
Ingredients
- 1½pounds skinless chicken thighs
- ½cup cilantro, stems and
- leaves divided (leaves, roughly
- chopped)
- 4small celery stalks, cut into
- 3-inch pieces
- 2carrots, cut into 3-inch pieces
- 16-inch piece lemongrass, cut into 2-inch pieces and
- smashed
- 12-inch piece ginger, peeled
- 1garlic clove, peeled
- 1star anise pod
- ¼teaspoon black peppercorns
- 12cups water
- 1sweet potato
- 2baby bok choy, quartered
- 2tablespoons fresh lime juice
- 1teaspoon kosher salt
- ½jalapeño, sliced
- ¼teaspoon fish sauce
- 2limes, quartered for serving
Preparation
- 1. Put chicken, cilantro stems, celery, carrots,
- lemongrass, ginger, garlic, star anise and peppercorns
- into a large stockpot. Add the water.
- 2. Bring mixture to a boil, then reduce heat to maintain
- a simmer; cook until chicken is very tender and falls
- off the bone, about 2 hours. Strain into another large
- pot, reserving both the strained stock and chicken. (If
- making the base in advance, shred the chicken at this
- point, add it to the stock and let cool before
- refrigerating or freezing.)
- 3. Trim the sweet potato to fit the feed tube. Fit the
- Spiralizer with the Angel Hair Disc and process on
- Low; reserve.
- 4. Add the bok choy, cilantro leaves, lime juice, salt,
- jalapeño and fish sauce to the strained stock. Shred
- the reserved chicken and add to the soup; reserve.
- 5. When ready to serve, put a handful of the spiralized
- sweet potato into a bowl. Reheat the soup until it just
- comes to a boil. Remove from heat and ladle the hot
- soup over the sweet potato. Let sit until sweet potato
- is just tender, about 5 minutes.
- 6. Serve with a lime wedge
