Sheree Johnston's recipe.
3 stalks lemon grass, cut into 1" pieces
4" piece of fresh ginger, sliced thinly
4 cloves garlic, cut into quarters
8-10 cups chicken stock
1 garnet yam, peeled, cut into 1-2" cubes
1 onion, diced
2 chicken breasts, boneless, skinless, sliced
3 handfuls fresh spinach
1 jalapeno or Serrano pepper
Combine lemon grass, ginger, garlic and chicken stock in a pot. Simmer for 40 minutes; strain. Add the yam and cook 10 minutes. Add chicken and vegetables, simmer until the yams are soft (about 24 minutes). Makes 8 servings.