Chicken & Rice Lemon Coriander Soup

Yield: 4 servings
Time: Active: 30 minutes Inactive: 30 minutes – 2 hours

Ingredients:
Broth Aromatic Ingredients:
5 cups of low sodium chicken stock
½ cup coriander leaves and stems (See notes)
2 fresh lemongrass stalks, each slit in half
2 fresh kaffir lime leaves
1 birds eye chilli, slit in half
1 tablespoon lemon zest
Salt and pepper to taste
Final Soup Ingredients:
½ cup white button mushrooms, cleaned and sliced
¼ cup bean sprouts
2 tablespoons lemon juice, freshly squeezed
2 tablespoons coriander, minced
1 cup cooked boneless, skinless chicken breast, shredded
1 cup cooked white rice (Jasmine or Basmati)

Notes:

• Cilantro is called coriander all over Asia. As this is an Asian soup we’ve stuck to the traditional name. This is a great use for the stems of the cilantro, which are typically discarded.

Method:

1. Place all the “broth aromatic ingredients” into a soup pot on medium heat and bring it to a boil. Once the liquid reaches a roiling boil reduce the heat to low and cover the pot. Simmer for 20 minutes.
2. Turn off the heat and leave the pot covered. Let the soup base rest for 30 minutes to 2 hours. This will ensure deep flavors and strong aromatics in the soup.
3. When ready to serve, strain the broth and discard all the herbs. Heat the aromatic soup broth along with the mushrooms and bean sprouts. Turn off the heat and stir in the lemon juice and fresh coriander. Taste and adjust seasonings.
4. Divide both the chicken and the rice between 4 soup bowls. Now top chicken and rice with the soup broth in each bowl. Serve immediately.