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Title: Aromatic Broth With Vegetable Slivers - Thailand
Yield: 1 Serving

Ingredients

      1    stalk Lemon Grass
  1 1/2    tbsps Salt
      4 c  Cubed Chicken Meat
           Pepper To Taste
           Chicken Or Fish Stock
      3    ozs Snow Peas
    1/2 c  Sliced Cilantro Leaves
      1 md Carrot; Peeled
      1    Serrano Or Jalapeno Chili
      4 md Radishes
    1/2 ts Grated Lime Zest
           Green Part of 1 Scallion
           Lime Juice To Taste
      2    tbsps Whole Cilantro Leaves

Instructions

Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
minutes (halfway through, taste and remove hot pepper, if desired, or
leave in longer for more heat). Strain. (Solids can be re-used with
more cilantro to flavor another batch of broth.) Add lime juice, salt
and pepper. Cut snow peas in thin diagonal strips. With vegetable peeler
shave 2 inch ribbons of carrot. Thinly slice radishes and scallion.
Bring soup to a boil: stir in snow peas and carrots and boil until just
tender --about 1 1/2 minutes. Stir in radishes, scallion, and
cilantro; bring to a boil. Serve at once.

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Per serving (excluding unknown items): 66 Calories; less than one gram
Fat (5% calories from fat); 4g Protein; 13g Carbohydrate; 0mg
Cholesterol; 9819mg Sodium

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Preparation Time: 0:00

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