- 7 cups canned low-salt chicken broth
- 1 stalk fresh lemongrass, thinly sliced
- 1 1-inch piece fresh ginger, sliced
- 3 fresh or frozen kaffir lime leaves
- 1/2 cinnamon stick
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh Italian parsley
- Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
- Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.