Lemongrass Chicken Soup

Name: Lemongrass Chicken Soup
Ingredients: 2 pounds skinless chicken legs; 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped; 4 scallions, halved crosswise; 1 onion, halved lengthwise; 2 ounces ginger (1-inch piece), ½ thinly sliced and ½ julienned; 1 fresh Thai or serrano chile, seeded; 1 teaspoon black peppercorns; 10 cups water; 5 stems fresh cilantro, plus ⅓ cup leaves; 3 stems fresh mint, plus ¼ cup thinly sliced leaves; 1.5 tablespoons fish sauce; 1 cup mung bean sprouts

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By

Martha Stewart Test Kitchen

Updated on May 29, 2020

Servings:

6

In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.

Ingredients

2 pounds skinless chicken legs
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 scallions, halved crosswise
1 onion, halved lengthwise
2 ounces ginger (1-inch piece), ½ thinly sliced and ½ julienned
1 fresh Thai or serrano chile, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus ⅓ cup leaves
3 stems fresh mint, plus ¼ cup thinly sliced leaves
1 ½ tablespoons fish sauce
1 cup mung bean sprouts

Directions

Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

Originally appeared: Martha Stewart Living, August 2008