Asian Lemongrass Soup
Why not try an Asian soup for lunch to change things up a little bit? Personally, I love all Asian flavours, and we use them every week at home. If you don’t have the vegetables listed below, feel free to substitute them with anything you have!
20 ml (1 tablespoon and 1 teaspoon) olive oil
250 g (2 large) portobello mushrooms, sliced
360 g (2) chicken breasts, halved lengthwise
3 garlic cloves, chopped
10 ml (2 teaspoons) ginger, chopped
30 ml (2 tablespoons) lemongrass, chopped
2 l (8 cups) low-sodium chicken broth
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) lime or lemon juice
7.5 ml (1/2 tablespoon) fish sauce
450 g (4 cups) bok choy, sliced
450 g (4 cups) Chinese cabbage, sliced
114 g (1/4 package) rice noodles
20 ml (4 teaspoons) sambal oelek (to taste)
60 ml (1/4 cup) unsalted peanuts, chopped
- In a non-stick pan, heat 2 teaspoons of olive oil. Cook the mushrooms over high heat for about 2 minutes on each side. Add salt and pepper, and set aside.
- In a large saucepan, add the remaining olive oil (2 teaspoons), and cook the chicken breasts for about 5 minutes on each side. Add salt and pepper, and set aside.
- Add the garlic, ginger, and lemongrass. Cook for 30 seconds while mixing with a spatula. Add the chicken broth, soy sauce, lime juice, and fish sauce. Bring to a boil before adding the bok choy and Chinese cabbage. Cook for about 8 minutes, and then add the noodles. Resume cooking for another 3 minutes.
- Garnish with sambal oelek and peanuts before serving.
Each serving of this recipe contains:
394 calories / 40 g carbs / 35 g protein / 12 g fat / 5 g fibre
- 1 starch
- 1 meat and alternatives
- 4 vegetables
- 1 fat
By Sophie Blais