2 large stalks lemongrass, peeled, trimmed, and cut into 4-inch pieces
3-4 cups chicken stock/broth
1 thumb ginger, sliced (optional)
1/4 cup sliced shiitake or button mushrooms
1/8 teaspoon white pepper
8 oz leftover chicken
6 fresh asparagus spears, cut up
2 green onions, thinly sliced on a bias
Fresh basil leaves (optional)

Cut lemongrass pieces in half lengthwise. Tie lemongrass spices into a bundle with 100-percent-cotton string. Combine stock / broth, lemongrass bundle, ginger, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat and simmer for 10 minutes. Remove lemongrass bundle.

Add chicken and asparagus and simmer, uncovered, for 3 minutes or until chicken is heated through and asparagus is crisp-tender. Taste and adjust. Remove from heat, stir in green onion and ladle into soup bowls. Top with fresh basil leaves, if desired. Makes about 4 servings.