Lemongrass Chicken Soup

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  • Each serving
  • 500 cal
  • 9g fat (1g sat)
  • 0mg chol
  • 1740mg sodium
  • 88g carb
  • 17g fiber
  • 6g sugars
  • 22g protein


  • 2 teaspoons toasted sesame oil
  • 1 cup diced onions
  • 2 carrots, diced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 8 cups chicken broth
  • 4 stalks fresh lemongrass, smashed, or 2 tablespoons dried lemongrass
  • 8 ounces ramen noodles
  • 1 cup thinly sliced baby bok choy or cabbage
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped fresh cilantro


Heat oil in a soup pot over medium heat. Add onions, carrots, ginger and garlic and cook until onions just begin to soften, about 5 minutes. Add chicken and cook, stirring occasionally, for 5 minutes. Pour in broth, add lemongrass and bring to a boil. Reduce heat to low and simmer until chicken is cooked through, 10 to 15 minutes.

Stir in noodles, bok choy or cabbage, and soy sauce. Return to a boil and cook until noodles are tender, about 4 minutes. Remove fresh lemongrass stalks and stir in cilantro before serving.

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