Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lemongrass Chicken Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 29, 2020 Rate Print Share Servings: 6 In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup. Ingredients 2 pounds skinless chicken legs 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped 4 scallions, halved crosswise 1 onion, halved lengthwise 2 ounces ginger (1-inch piece), ½ thinly sliced and ½ julienned 1 fresh Thai or serrano chile, seeded 1 teaspoon black peppercorns 10 cups water 5 stems fresh cilantro, plus ⅓ cup leaves 3 stems fresh mint, plus ¼ cup thinly sliced leaves 1 ½ tablespoons fish sauce 1 cup mung bean sprouts Directions Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight). Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side. Originally appeared: Martha Stewart Living, August 2008 Rate It Print