- 1 1/2 cups (375 mL) - parboiled long grain brown rice
- 1 tbsp - canola oil
- 4 oz (125 g) - shiitake mushrooms, stems removed and sliced
- 2 small carrots, peeled and sliced into coins
- 1 tbsp (15 mL) - minced ginger
- 4 cups (1 L) - water
- 4 cups (1 L) - no salt added chicken broth
- 1 - stalk lemongrass, bruised
- 2 cups (500 mL) - cooked, shredded chicken
- 1 cup (250 mL) - shelled edamame
- 1 tsp (5 mL) - salt
- 8 bags - Tetley Pure Green Tea
- 2 tbsp (30 mL) - fresh lemon juice
- 1/4 tsp (1 mL) - Chinese five spice
- 1/4 cup (60 mL) - thinly sliced green onion
- Preparation time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Serves: 4
- Prepare the rice according to package directions. Keep warm.
- Heat oil in a large saucepan set over medium-high heat. Sauté mushrooms, carrots and ginger for 5 minutes or until vegetables are tender.
- Add water, chicken broth and lemongrass; bring to a boil. Stir in the chicken, edamame and salt. Cook for 3 to 5 minutes or until chicken is heated through.
- Remove from heat. Add tea bags, lemon juice and Chinese five spice. Steep, covered, for 5 minutes. Remove tea bags and lemongrass. Divide warm rice among 4 soup bowls. Ladle soup over top. Garnish with green onion.
- Chinese five spice is a fragrant blend of star anise, cloves, cinnamon, sichuan pepper and fennel seeds. It can be substituted with a pinch of allspice or curry powder.
- To bruise the lemongrass: trim off the base of the stalk and the spiky tops, then crush stalk with the back of a knife. This will help release the aromatic oils for best flavour. Lemongrass will keep in the fridge for up to 10 days.
- Use leftover chicken or a rotisserie chicken from the deli.
Per serving: 230 calories, 5.5 g fat, 35 mg cholesterol, 756 mg sodium, 22 g carbohydrates, 2.5 g fibre, 1.5 g sugar, 22 g protein.
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