Lemongrass & Ginger Chicken Soup

INGREDIENTS:

• 1 Tablespoon of Vegetable Oil
• Salt & Pepper
• ½ a yellow/Vidalia Onion (chopped)
• ½ of a large Carrot (cubed)
• 3 stalks of Celery -- I used one from the outside and some from the middle, with leaves (chopped)
• 6-10 (choose your own adventure) Garlic cloves (minced)
• 1 large Chicken Breast (cubed)
• 6 cups of Chicken Stock
• 2 Tablespoons of Savory
• ½ of a large Carrot (cut into half-moons)
• 2 handfuls of Sugar Snap Peas (edge strings removed and cut into thirds)
• 2 stalks of Lemongrass (cut into 4”-ish lengths and then cut in half longways to expose the centers)
• 4 slices of Ginger (about ¼” thick each)
• Young Green Peppercorns in Brine (you can find these at markets selling Southeast Asian products)

DIRECTIONS:

1. Put the Vegetable Oil into a soup pot and (along with some Salt & Pepper) sauté the Onion, the cubed Carrot, and the Celery until softened and just starting to brown.  Add the Garlic cloves and cook for another couple minutes.
2. Throw the Chicken into the pot along with the Chicken Stock and Savory.  Low boil this for ~15 minutes until the chicken is cooked.
3. Put the half-moon Carrots, the Sugar Snap Peas, the Lemongrass, the Ginger, and the Young Green Peppercorns all into the pan.  (It was at the point I realized I needed more liquid, so I poured in enough water to cover everything, plus 3 crushed Maggi chicken cubes – you could just add more Chicken Stock if you have it, or any other combination of flavors and liquids you choose such as Vegetable Stock, Better Than Bouillon, or even plain water.)
4. Simmer for 10-15 minutes until the vegetables are cooked to your liking, adjust to taste with more Salt & Pepper, and eat!

NOTE: The Lemongrass and Ginger are just there to infuse flavor and aren’t meant to be eaten.  Pick them out either while portioning into bowls, or just avoid them while eating.  The Young Green Peppercorns can be eaten, but don’t have to be (I personally chose to remove them from their stems when putting them into the pot, and eat them – some people prefer to leave them on the stems so they can be more easily removed and not eaten.)

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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