Asian Chicken Soup

  • 2 pounds skinless chicken breast (bone in)
  • 6 Cups fat free low sodium chicken broth
  • 3 stalks of lemongrass, cut into 1 inch pieces (or substitute 3 teaspoon of grated lemon zest)
  • 1 Tbsp grated ginger root
  • 10 black peppercorns
  • ½ tsp each ground coriander and crushed red pepper flakes
  • 2 cups slices mushrooms
  • 1 cup light coconut milk
  • ¼ cup chopped green onions
  • ½ tsp coconut extract
  • 2 Tbsp chopped, fresh cilantro
  • 1 Tbsp lime juice
  • 2 cups cooked brown rice

In a large soup pot, combine chicken pieces, broth, lemongrass, ginger root, peppercorns, coriander, and crushed red pepper flakes.  Bring to a boil.  Reduce heat and simmer, partially covered for 30 minutes. Skim off 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 soap pot and stir in cooked chicken, mushroom, coconut milk, green onions, and coconut extract.  Cook over medium heat until mushrooms are tender, about 10 minutes.  Stir in cilantro, lime juice, and cooked rice.  Serve hot.