Lemongrass chicken soup with yams, asparagus and corn

Trim the ends of the lemongrass and remove the outer layer. Cut about an inch from the root side, cut in half then quarters, and finely chop.

Split the remaining top part in half and bruise it with a meat pounder. Place all the lemongrass in a pot.

Add the chicken stock over the lemongrass.

Bring to a boil on high heat, covered. Turn down to a medium-low simmer with the lid slightly open and simmer gently 10 minutes.

Snap the woody end off the asparagus by hand, trim the end, cut the tip off, split lengthwise and cut into sections.

In a large separate pot, add the shallots and green onions, then strain the lemongrass stock over them.

Bring the soup back to a boil, then add the chicken breast and the yams.

Stir, bring back to a boil and simmer on medium-low 5 to 7 minutes, until the yams are tender.

Add the asparagus and the corn, stir, and cook 2 more minutes.

Season with salt and pepper and stir. Just before serving, add the lemon juice and chopped cilantro.

Ladle the vegetables into bowls, then the broth. Garnish with fresh herbs.