1 stalk of fresh lemongrass, cut into 2-inch lengths and crushed lightly
Four 1/4-inch-thick slices of fresh ginger, lightly crushed
1 small jalapeño, thinly sliced crosswise with seeds
2 garlic cloves, thinly sliced
1 small onion, coarsely chopped
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
Salt and freshly ground pepper
2 pounds large Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
2 cups shredded roasted chicken
2 tablespoons thinly sliced mint
How to Make It
In a soup pot, combine the stock with the lemongrass, ginger, jalapeño and garlic and bring to a boil. Add the onion, carrots and celery and season with salt and pepper. Cover and cook over moderate heat until the vegetables are nearly tender, about 5 minutes. Add the potatoes, cover and cook until all the vegetables are tender, about 15 minutes longer. Add the chicken and simmer just until warmed through. Remove the lemongrass and ginger and stir in the mint. Serve the soup in deep bowls.
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