Lemongrass Chicken Soup
Tantalizing lemon flavor and aroma make this a true treat!

Servings: 4 servings

• 3 cups low fat chicken broth
• 1/4 cup sliced shiitake mushrooms*
• 2 large stalks lemongrass, peeled, trimmed
• 1/8 teaspoon cracked black pepper
• 1/2 cup cup cooked boneless, skinless chicken breasts, cut in pieces
• 6 tender and thin asparagus spears, cut diagonally in one inch pieces
• 2 green onions, cut diagonally in thin slices
• Fresh basil for garnish (optional)

Cut trimmed and peeled lemongrass stalks into 3 to 4 inch pieces. Cut each piece in half lengthwise. Tie the lemongrass into a bundle with cotton twine. Combine broth, lemongrass, sliced shiitake mushrooms and pepper in a medium saucepan and bring to a boil. Reduce heat immediately and simmer, uncover for ten minutes.

Remove the lemongrass bundle from the broth. Add the asparagus and chicken. Simm for another 3 minutes or until heated through. Asparagus should be crisp but tender. Remove from heat, add green onions. Divide among four bowls and garnish with fresh chopped basil. (optional)

* Button mushrooms may be substituted for the shiitake mushrooms.

Per Serving: 105 Calories
2g Fat (15% calories from fat)
15g Protein
14g Carbohydrate
2g Dietary Fiber
15mg Cholesterol
393mg Sodium

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