Chicken With Lemon Grass Soup

This recipe appeared in the December 1987 issue of Sunset Magazine in the Chefs of the West column on page 151. It was reprinted as a half-page feature article in the December 16, 1987 Food Section of the The Denver Post on page G1.

Dear Sir:

The following is a contribution to Sunset Magazine's Chefs of the West. We enjoy it as a soup course when entertaining or as a meal by itself. I think you'll realize very quickly that this is not another variation on "Mom's Chicken Soup".

Chicken With Lemon Grass Soup

James Speed Hensinger

(loosely based on Vietnamese and Cambodian soups)

This soup is almost Nouvelle cuisine in simplicity, elegant in color, and delightful in texture. Perhaps its only fault is that it is not light in sodium due to its use of canned chicken broth, but it is very easy to prepare and with prior chopping can be assembled in no time for the soup course.

Cilantro is now commonly available in many western groceries, but for lemon grass you may enjoy shopping at Thai or Vietnamese groceries.

Serves ten appetizer portions or four entrees

1 49 1/2oz can Swanson Chicken Broth (or substitute)
3 cups boned chicken cut into bite-size pieces OR 12 1/2oz can boned chunk chicken OR 12oz boned deli chicken
2 whole stalks fresh lemon grass (Discard most of green tops and lightly crush white part by striking it with the back of a large knife)
1/8 teaspoon freshly ground black pepper
1 teaspoon Vietnamese HOT chili & garlic paste
1/2 cup chopped green onion
1/2 cup coarsely chopped (1/2" pieces) FRESH cilantro
1 cup coarsely chopped (1/2" pieces) RIPE tomato
1 whole coarsely chopped (1/2" pieces) avocado

In a large kettle/stock pot simmer for 30 minutes:

chicken broth
lemon grass
HOT chili & garlic paste

Remove and discard lemon grass stalks

Immediately before serving add:
green onion

Serve immediately

(DO NOT cook avocado. If necessary, hold avocado for placing in serving bowls and add soup.)


Copyright © 2013+
James  Speed  Hensinger