This recipe is proof that a dish can be delicious andtasty without the use of cream or butter—definitely a healthy choice.
Cut off the lower 2 inches from each stalk and chop it finely. Bruise the remaining pieces of stem, by crushing them lengthwise with a meat pounder.
Bring the chicken stock to boil in a large pan over medium heat. Add the chopped and bruised lemongrass, reduce the heat to low, and gently for 10 minutes.
In a separate large saucepan, place the shallot and green onions. Strain over the lemongrass . Return the soup to low heat, and then stir in the chicken strips and sweet potato. Simmer gently, occasionally stirring, for 7 to 10 minutes, or until the sweet potato is cooked.
Add the corn kernels and cut asparagus and simmer for 1 to 3 additional minutes. (depending on their thickness). Taste and with salt and pepper.
Just before serving, add the lemon juice and cilantro.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
