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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to the boil in a saucepan over high heat. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves. | 2. Reduce heat to medium-low. Add chicken. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Shred chicken and set aside. | 3. Strain stock mixture into a large heatproof jug or bowl. Return strained stock to saucepan. | 4. Bring stock to the boil over medium-high heat. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup cilantro. | 5. Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining cilantro and lime leaves. Serve with lime. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups	reduced sodium	-	-	-	-
garlic clove	2		crushed	-	-	-	-
lemongrass	2		trimmed bruised chopped	-	-	-	-
red bird eye chilies	3		deseeded sliced	-	-	-	-
kaffir lime leaf	5		sliced	-	-	-	-
chicken breast fillet	2		trimmed	-	-	-	-
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
palm sugar	1/2	teaspoon	grated	-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
cilantro leaf	1	cup		3.68	0.5872	0.3408	0.0832
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.