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47
APPETIZERS, SNACKS & DRINKS
LEMONGRASS CHICKEN SOUP WITH SWEET
POTATO NOODLES
The base of this Thai-inspired soup can be made in advance and
refrigerated or frozen until ready to use.
Makes 8 cups
1. Put chicken, cilantro stems, celery, carrots,
lemongrass, ginger, garlic, star anise and peppercorns
into a large stockpot. Add the water.
2. Bring mixture to a boil, then reduce heat to maintain
a simmer; cook until chicken is very tender and falls
off the bone, about 2 hours. Strain into another large
pot, reserving both the strained stock and chicken. (If
making the base in advance, shred the chicken at this
point, add it to the stock and let cool before
refrigerating or freezing.)
3. Trim the sweet potato to fit the feed tube. Fit the
Spiralizer with the Ribbon Disc and process on Low;
reserve.
4. Add the bok choy, cilantro leaves, lime juice, salt,
jalapeño and fish sauce to the strained stock. Shred
the reserved chicken and add to the soup; reserve.
5. When ready to serve, put a handful of the spiralized
sweet potatoes into a bowl. Reheat the soup until it
just comes to a boil. Remove from heat and ladle the
hot soup over the sweet potato. Let sit until sweet
potato is just tender, about 5 minutes.
6. Serve with a lime wedge.
Nutritional information per serving (1 cup):
Calories 133 (24% from fat) | carb. 7g | pro. 18g | fat 4g
sat. fat 1g | chol. 71mg | sod. 417mg | calc. 86mg | fiber 2g
1½
pounds
skinless
chicken
thighs
½
cup
cilantro
,
stems
and
leaves
divided
(
roughly
chop
the
leaves
)
4
small
celery
stalks
,
cut
into
3-
inch
pieces
2
carrots
,
cut
into
3-
inch
pieces
1
6-
inch
piece
lemongrass
,
cut
into
2-
inch
pieces
and
smashed
1
2-
inch
piece
ginger
,
peeled
1
garlic
clove
,
peeled
1
star
anise
pod
¼
teaspoon
black
peppercorns
12
cups
water
1
sweet
potato
2
baby
bok
choy
,
cut
into
quarters
2
tablespoons
fresh
lime
juice
1
teaspoon
kosher
salt
½
jalapeño
,
sliced
into
discs
¼
teaspoon
fish
sauce
2
limes
,
quartered
for
serving