Lemon Grass Chicken Soup

By Sunset
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3 quarts fat-skimmed chicken broth

2 stalks fresh lemon grass (each 12 to 18 in. long), or 6 thin strips lemon peel (each 1/2 in. by 3 in.; yellow part only)

12 thin (quarter-size) slices fresh ginger

6 or 7 fresh jalapeƱo chilies (3 to 3 1/2 oz. total)

1 1/4 pounds cabbage

8 ounces mushrooms

2 carrots (8 oz. total)

2 pounds boned, skinned chicken breast halves

4 cloves garlic, peeled and chopped

1 can (14 1/2 oz.) diced tomatoes

About 1/2 cup lemon juice

About 2 tablespoons Asian fish sauce (nam pla or nuoc mam) or soy sauce

1/3 cup thinly sliced green onions

5 cups hot cooked rice

2 lemons (5 oz. each), cut into wedges

1 1/2 cups chopped fresh cilantro

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