Asian Chicken Soup

by Zehorit Heilicher, Tastemaker in Residence      

Prep time: 20 min - Cook time: 20 min

Serves 6

Ingredients

8 cups chicken broth

2 stalks lemongrass, chopped

2 tsp garlic, chopped

2 tsp ginger, grated

1 medium onion, chopped

1 Tbsp fish sauce, optional

3 Tbsp soy sauce

2 medium chicken breasts, roasted and sliced (can use rotisserie chicken)

1 cup carrot, diagonally sliced

1/2 cup zucchini, diagonally sliced

1 cup cabbage, sliced

1/2 cup broccoli florets

1/2 cup snap peas

1/4 cup cilantro, chopped

1/2 cup fresh basil

1 small chilies, sliced thin (optional)

Instructions

1. In a soup pot heat broth, add garlic, lemon grass, onion and ginger and bring to a boil, reduce heat and simmer for 10-15 minutes.

2. Add soy sauce, fish sauce (if using), sliced chicken breasts and simmer about 5 minutes longer.

3. Add carrots, zucchini and simmer till vegetables are tender.

4. Turn heat off. Add broccoli, snap peas and cover with lid for 5 minutes.

5. Ladle into bowls, sprinkle with chopped cilantro, basil and chiles (if using) and serve hot.