1 Stalk Lemon Grass 1 1/2 tb Salt
4 c Cubed Chicken Meat Pepper To Taste
Chicken Or Fish Stock 3 oz Snow Peas
1/2 c Sliced Cilantro Leaves 1 md Carrot, Peeled
1 Serrano Or Jalapeno Chili 4 md Radishes
1/2 ts Grated Lime Zest Green Part of 1 Scallion
Lime Juice To Taste 2 tb Whole Cilantro Leaves
1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
minutes (halfway through, taste and remove hot pepper, if desired, or leave
in longer for more heat).
2. Strain. (Solids can be re-used with more cilantro to flavor another
batch of broth.) Add lime juice, salt and pepper.
3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2
inch ribbons of carrot. Thinly slice radishes and scallion.
4. Bring soup to a boil: stir in snow peas and carrots and boil until just
tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro;
bring to a boil. Serve at once.
