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4 cups home-made chicken broth
2 slices ginger, 1 cm each
2 medium cloves garlic, peeled and sliced
1 jalapeno pepper, seeded, de-ribbed, minced
6 mint leaves
3 scallions, trimmed, white and green sliced into rings
1/4 cup fresh lemon juice
1/2 bunch cilantro, leaves only, finely chopped
salt, fresh ground pepper to taste
cilantro leaves to garnish
In medium pan, bring broth, 1/2 cup water, ginger, garlic and jalapeno
to boil. Lower heat and simmer covered for 15 minutes.
Add mint and scallion whites, simmer 3 minutes; stir in scallion greens and cook just until wilted, about 1 minute.
Stir in lemon juice, chopped cilantro, salt and pepper.
Serve sprinkled with cilantro leaves.