Chicken soup with lemongrass

Name: Chicken soup with lemongrass
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 stalk lemongrass; 1 Chicken breast with skin and bone; 1 1/2 l Vegetable broth; 75 g Long grain rice; 7-10 Tbsp Salt; 400 g Mini-Pak-Choi; 100 g Mini-Maiskolben; 100 g Sweet peas; 2 red chillies; 7-10 Tbsp Soy sauce

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 stalk lemongrass
1 Chicken breast with skin and bone
1 1/2 l Vegetable broth
75 g Long grain rice
7-10 Tbsp Salt
400 g Mini-Pak-Choi
100 g Mini-Maiskolben
100 g Sweet peas
2 red chillies
7-10 Tbsp Soy sauce

Directions

1
Peel and halve onion and garlic. Cut the lemon grass lengthwise. Wash the chicken breast. Bring the stock to the boil. Add the prepared ingredients, bring to the boil and simmer for about 45 minutes
2
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Clean and wash the pak-choi and cut them into quarters or eighths depending on size. Wash the corn and cut into pieces. Wash mangetouts and cut into strips. Wash and clean the chilli peppers and cut them into thin rings
3
Remove meat from the broth. Pour broth through a fine sieve, bring to the boil, cook prepared vegetables in it for about 10 minutes until slightly boiling. Remove meat from the bone, remove skin. Pluck meat into small pieces and add to the soup. Season to taste with soy sauce