Lemongrass Chicken Soup

Ingredients

• 2 pounds skinless chicken legs
• 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
• 4 scallions, halved crosswise
• 1 onion, halved lengthwise
• 2 ounces ginger, ½ thinly sliced and ½ julienned
• 1 fresh Thai or serrano chile, seeded
• 1 teaspoon black peppercorns
• 10 cups water
• 5 stems fresh cilantro, plus 1/3 cup leaves
• 3 stems fresh mint, plus ¼ cup thinly sliced leaves
• 1 ½ tablespoons fish sauce
• 1 cup mung bean sprouts

Instructions

1. Place chicken, lemongrass, scallions, onions, sliced ginger, chile, peppercorns, and water in a large pot. Cover and bring to a simmer. Uncover partially, and gently simmer for 1 hour. 
2. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight). 
3. Skim fat from broth and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls and serve with chicken mixture on the side.  

Adapted from Martha Stewart Test Kitchen