Ingredients
7
cups canned low-salt chicken broth
1
stalk fresh lemongrass, thinly sliced
1
1-inch piece fresh ginger, sliced
3
fresh or frozen kaffir lime leaves
2
chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise
1/4
cup fresh lemon juice
3/4
cup chopped fresh Italian parsley
Directions
1.
Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
2.
Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.
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