Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stalk  lemon grass
  1 1/2    tablespoons  salt
  4               cups  cubed chicken meat
                        pepper to taste
                        chicken or fish stock
  3             ounces  snow peas
     1/2           cup  sliced cilantro leaves
  1             medium  carrot -- peeled
  1                     serrano or jalapeno chili
  4             medium  radishes
     1/2    tablespoon  grated lime zest
                        green part of 1 scallion
                        lime juice to taste
  2        tablespoons  whole cilantro leaves

Preparation:

1.Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2.Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper. 3.Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. 4.Bring soup to a boil: stir in snow peas and carrots and boil until just tender -- about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.

Nutritional Information:

70 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 9626mg Sodium