Asian Lemon-Ginger Soup

Asian Lemon-Ginger Soup

Ingredients:
6 cups Basic Chicken Stock or low-sodium store-bought
3 stalks lemongrass or 3 strips lemon zest (about 4" long and ½" wide)
4 slices (¼" thick) fresh ginger, about 1" across
3 or 4 small chile peppers, minced*
2 tablespoons soy sauce
8 ounces coarsely chopped mushrooms, such as shiitake, cremini, or oyster
2 cups shredded cooked chicken
2 teaspoons minced kaffir lime leaves or grated lime zest

Directions:
Juice of 1 lime
¼ cup finely chopped cilantro
*Caution: Use plastic gloves when handling the chile peppers.
HEAT the chicken stock in a 3-quart soup pot over medium heat.
Meanwhile, trim away the tough outer layers of the lemon-grass stalks. Using the side
of a knife, smash them, and then cut two stalks into 2" sections. Add to the stock,
mince the remaining stalk, and set aside. Alternatively, add the lemon strips to the
stock. Add the ginger and 1 tablespoon of the minced chiles. Simmer for 15 minutes.
Remove the lemongrass and ginger, and add 1 tablespoon of the soy sauce, the
mushrooms, chicken, lime leaves or zest, lime juice, and minced lemongrass (if using).
Taste and adjust the seasonings. Garnish with the chopped cilantro. Serve piping hot.
Asian Lemon-Ginger Soup & Rice Buns
bread
RICE BUNS
THESE ARE SO SIMPLE TO STIR UP AND RESULT IN WELL-FLAVORED, GLUTEN-FREE WHITE
BUNS. YOU CAN SHAPE THE DOUGH INTO A LOAF, IF YOU WISH.
Makes 16
1½ cups warm water (105° to 115°F)