Directions:
- Strip the cilantro leaves from the stems. Reserve the leaves and put the stems in a large pan with the chicken stock, lemongrass, chili, and lime rind. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
- Strain the stock into a separate pan and discard the flavorings. Add the lime juice and salt and pepper to taste.
- Add the chicken to the stock. Bring to a boil then reduce heat and simmer for 2 minutes until the vegetables are tender and the chicken is cooked through.
- Coarsely chop the cilantro leaves and stir into the soup with the scallions. Serve immediately in warmed bowls, garnished with fine scallion strips, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.69 Kcal (828 kJ) | ||
| Calories from fat | 39.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 40.65mg | 14% | |
| Sodium | 545.96mg | 23% | |
| Potassium | 590.37mg | 13% | |
| Total Carbs | 20.93g | 7% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 21.06g | 42% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.91 Kcal (196 kJ) | ||
| Calories from fat | 9.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 7% | |
|---|---|---|---|
| Cholesterol | 9.65mg | 14% | |
| Sodium | 129.56mg | 23% | |
| Potassium | 140.1mg | 13% | |
| Total Carbs | 4.97g | 7% | |
| Sugars | 1.76g | 30% | |
| Dietary Fiber | 0.76g | 13% | |
| Protein | 5g | 42% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.1mg | 3% | |
| Calcium | 7.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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