3 C. low fat chicken broth
1/4 C. sliced shiitake (or button) mushrooms
2 large stalks lemongrass, peeled, trimmed
1/8 tsp. cracked black pepper
1/2 C. C. cooked boneless, skinless chicken breasts, cut in pieces
6 tender and thin asparagus spears, cut diagonally in one inch pieces
2 green onions, cut diagonally in thin slices
Fresh basil for garnish (optional)

Cut trimmed and peeled lemongrass stalks into 3 to 4 inch pieces. Cut each piece in half lengthwise. Tie the lemongrass into a bundle with cotton twine. Combine broth, lemongrass, sliced shiitake mushrooms and pepper in a medium saucepan and bring to a boil. Reduce heat immediately and simmer, uncover for ten minutes. Remove the lemongrass bundle from the broth. Add the asparagus and chicken. Simm for another 3 minutes or until heated through. Asparagus should be crisp but tender. Remove from heat, add green onions. Divide among four bowls and garnish with fresh chopped basil. (optional)

Yield: 4 servings
Claories: 105
Fat: 2g
Fiber: 2g