Chicken Tanglad Soup

A fragrant chicken and vegetable filled soup perfect with rice as an ulam

1 piece lemongrass stalk, crushed

1 tbsp sliced ginger

2 tbsps dried mushroom (tengang daga), soaked in water

7 cups water

500 gms chicken, cut into 8 pieces

1 piece small carrot, peeled and cut diagonally

1 piece small sayote, peeled and cut diagonally

¾ cup CARNATION Evap

3 pieces pechay, cut into 2 inch lengths

Patis to taste

1. In a hot pot combine the first 8 ingredients. Cook until the chicken and vegetables are done. 

2. Add the CARNATION Evap and pechay. Season with patis to taste. Serve hot.

Prep. Time: 20 minutes

Cooking time: 30 minutes

Servings: 6-8

Nutritional Content per serving:

Calories: 147

CHO (g): 6

PRO (g): 15

Fats (g): 7