Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups basic chicken broth or commercial chicken broth
- 2 quarter-sized pieces peeled ginger
- 2 medium cloves garlic, peeled and thinly sliced lengthwise
- 1 jalapeno pepper, seeded, deribbed, and finely chopped
- 6 mint leaves
- 3 scallions, trimmed to 5 inches, white and green parts cut separately lengthwise into hair-thin strips
- 1/4 cup fresh lemon juice
- 1/2 small bunch cilantro, leaves only, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cilantro leaves, for serving
Directions
In a medium saucepan, bring the stock, ½ cup water, the ginger, garlic and jalapeno to a boil.
Lower the heat and simmer, partially covered, for 15 minutes.
Stir in the mint and scallion whites.
Cook for 3 minutes.
Stir in the scallion greens and cook just until wilted, about 1 minute.
Stir in the lemon juice, chopped cilantro, salt and pepper.
Warm through.
Sprinkle each bowl with a few leaves of cilantro.