Lemon Grass Chicken Soup
"This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!..."
INGREDIENTS
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3 quarts chicken broth
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2 stalks fresh lemongrass (each 12 to 18 inches long)
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12 slices fresh ginger (thin, quarter sized)
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6 fresh jalapeno chilies
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1 1/4 lbs cabbage
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8 ounces mushrooms
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2 carrots
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2 lbs boneless skinless chicken breast halves
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4 garlic cloves, peeled and chopped
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1 (14 1/2 ounce) can diced tomatoes
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1/2 cup lemon juice (approximate)
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2 tablespoons asian fish sauce (nam pla or nuoc mam)
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1/3 cup thinly sliced green onion
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5 cups hot cooked rice
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2 lemons, cut into wedges
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1 1/2 cups chopped fresh cilantro
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