Average Recipe
Prep Time
15 minutes
Cook Time
45 minutes
4 servings

My daughter, Lily, created this recipe when she was 4 ½ years old. She has been cooking in the kitchen with me ever since she was a baby and now creates her own recipes. She did all of the cutting and preparing for this soup, adding all ingredients of her choice, with no input from me. My younger daughter, Grace, was standing next to Lily on a stool while she was cooking this and decided to add some cooked rice to the soup. After refining the recipe I added the soup stock, garlic, and kaffir lime leaves. This soup has now become a regular part of our family’s meal plans! Cooked shredded chicken can be added for more protein and B vitamins!

6 cups chicken stock
2 lemongrass stalks cut into 3-inch pieces
3 kaffir lime leaves
3 carrots chopped
4 celery stalks chopped
4 cloves garlic crushed
1 teaspoons fresh ginger grated
½ teaspoons sea salt
2 cups cooked brown jasmine rice (optional)
4 green onions sliced
½ cups chopped cilantro
pinches crushed red pepper flakes