Lemongrass Chicken Soup with Lime Leaves

Name: Lemongrass Chicken Soup with Lime Leaves
Yield: Serves 4 to 6
Cuisine: Myanmar (Burma)
Ingredients: 1 teaspoon freshly ground black pepper; 2 stalks lemongrass; About 8 fresh lime leaves, deveined and scissor-cut into fine slivers, or substitute about ¼ cup chopped coriander leaves; 6 cups Basic Chicken Broth or store-bought chicken broth; Salt and/or fish sauce

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

This is one of those great last-minute soups. The flavor of the lemongrass infuses into the broth in about 20 minutes. The lime leaves, cut into fine slivers, are added at the very end. Serve as part of a Burmese-style rice meal or as a simple but elegant soup course in a Western meal.

Ingredients

6 cups Basic Chicken Broth or store-bought chicken broth
2 stalks lemongrass
1

Asia
Myanmar (Burma)
Soup
Gluten-free
South East Asia

Method

Pour the broth into a large pot and set it over medium heat. Trim the tough root end off the lemongrass, smash with the flat side of a cleaver or heavy knife, make several lengthwise cuts in each stalk, and add to the broth. Bring to a boil, then reduce the heat and simmer gently for 20 minutes to infuse the broth with the lemongrass.

Add the pepper. Taste and add salt as well as a litt