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Chicken Soup --w

Source of Recipe

unkown
Chicken Soup --w
WW Points
Makes 6 servings.

3 stalks lemongrass, cut into 1-inch pieces
1 tbsp. grated gingerroot
10 black peppercorns
1/2 tsp. ground coriander
1/2 tsp. crushed red pepper flakes
2 cups sliced mushrooms
1 cup light coconut milk
1/4 cup chopped green onions
1 tsp. sugar
1/2 tsp. coconut extract
2 tbsp. chopped, fresh cilantro
1 tbsp. lime juice
2 cups cooked white rice

In a large soup pot, combine chicken pieces, broth, lemongrass, gingerroot, peppercorns, coriander, and crushed red pepper flakes. Bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Skim off any foam.

Remove chicken pieces. Strip the chicken off the bones and set aside. Discard bones. Using a wire strainer, strain the broth and discard the solids.

Return broth to soup pot and stir in chicken, mushrooms, coconut milk, green onions, sugar, and coconut extract. Cook over medium heat until mushrooms are tender, about 10 minutes. Stir in cilantro, lime juice, and cooked rice. Serve hot.

Per serving: 231 calories, 6.7 g fat, 2.2 g saturated fat, 22.2 g protein 20 g carbohydrate, 0.6 g fiber, 70 mg cholesterol, 156.8 mg sodium % calories from fat 26 ++++ WWP: 5