Shredded Chicken And Lemon Grass Soup Food

DETOX SOUP

Detox Soup image

Provided by Giada De Laurentiis

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
3 lemongrass stalks, trimmed and pounded
1 4-inch piece fresh ginger, peeled and sliced
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 shallot, peeled and halved
1 bay leaf
1/2 teaspoon black peppercorns
1 dried Thai chile
Kosher salt
1 5-ounce package baby spinach, coarsely chopped

Steps:

Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

Nutrition Facts : Calories 119, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 62 milligrams, Sodium 367 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 20 grams, Sugar 1 grams

SHREDDED CHICKEN AND LEMON GRASS SOUP

Shredded Chicken and Lemon Grass Soup image

Make and share this Shredded Chicken and Lemon Grass Soup recipe from Food.com.

Provided by Luschka

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 whole chicken thighs
2 stalks lemongrass
2 kafir fresh lime leaves
2 garlic cloves, halved
1 red chile, roughly chopped
4 cm piece gingerroot, thickly sliced
1 lime, juice of
4 tablespoons light soy sauce
1 bunch green onion, thinly sliced
1 tablespoon fresh coriander leaves

Steps:

Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.

Nutrition Facts : Calories 327.4, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1119, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 27.1

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