Lemon-ginger Chicken Soup With Cilantro |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Light but satisfying, and full of stuff your mom would want you to eat if you're coming down with something. Ingredients:
small amount of raw chicken breast (about 1/2 cup in volume) |
1 1/2 cups chicken broth and 1/2 cup white wine (or, 2 cups broth) |
2-4 cloves of garlic, to taste, roughly crushed |
about 1 t ginger, roughly chopped |
1 dried hot pepper, crumbled, or other hot pepper, chopped |
3 scallions, minced, white and green parts |
1 head baby bok choy, chopped white and green parts |
about 1/3 cup sprouts -- i like mung bean sprouts, the big ones |
3 t cilantro, minced |
1/2 lemon (zest and juice) |
Directions:
1. Combine the broth, wine or sherry, chicken, garlic, ginger and hot pepper in a pot. (Lemongrass would probably be excellent here, too.)
2. Bring to a boil for a few minutes to cook away some of the alcohol (skip the “for a few minutes” if you aren’t adding wine), then turn down and simmer on medium-low till chicken’s done.
3. At this point, strain everything to remove some of the chicken fat. This results in a nice, clear, but still flavorful and rich broth.
4. Shred the chicken roughly with a fork, then return it and the strained broth to the pot.
5. Add the sprouts and the whites of the bok choy and scallions.
6. Cook until those are soft, then add all the green stuff: bok choy leaves, scallion greens, and cilantro.
7. Add the lemon juice and zest, turn off the heat, and serve.
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