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Thai Chicken Lemon Soup
3 cups chicken broth
1 stem lemon grass, cut into 1 inch pieces or 1 tbsp. dried lemon grass, soaked
1 whole chicken breast, skinned, boned and cut into bite-size pieces
1 cup cauliflower, cut into bite-size pieces or 1 cup frozen chopped
cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 cup sliced fresh mushrooms
1 tsp. sugar
2 tbsps. fish sauce
1 1/2 tbsps. lemon juice
In a large saucepan, bring broth to a boil over high heat. Add lemon
grass and reduce heat to medium. Cook, uncovered, for 5 minutes or until broth has a lemon taste.
Add chicken, cauliflower, tomato and mushrooms and cook, uncovered, for 3 to 4 minutes or until chicken and cauliflower are tender.
Add sugar, fish sauce and lemon juice. Stir well.
Serve hot over rice or in individual soup bowls with rice on the side.
Serves 4.
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Thai Chicken Lemon Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Thai Chicken Lemon Soup
3 cups chicken broth
1 stem lemon grass, cut into 1 inch pieces or 1 tbsp. dried lemon grass, soaked
1 whole chicken breast, skinned, boned and cut into bite-size pieces
1 cup cauliflower, cut into bite-size pieces or 1 cup frozen chopped
cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 cup sliced fresh mushrooms
1 tsp. sugar
2 tbsps. fish sauce
1 1/2 tbsps. lemon juice
In a large saucepan, bring broth to a boil over high heat. Add lemon
grass and reduce heat to medium. Cook, uncovered, for 5 minutes or until broth has a lemon taste.
Add chicken, cauliflower, tomato and mushrooms and cook, uncovered, for 3 to 4 minutes or until chicken and cauliflower are tender.
Add sugar, fish sauce and lemon juice. Stir well.
Serve hot over rice or in individual soup bowls with rice on the side.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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