Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Grandma's chicken soup has always been good for the soul, but try turning her recipe up a knotch or two with delicious Thai flavors - an excellent balance of spicy, salty, sweet and sour. Serve it up with crackers, warm crusty bread or breadsticks and you'll enjoy COMFORT IN A BOWL! Ingredients:
4 cups chicken stock |
3 stalks lemongrass, cut into 2-inch pieces |
3 inches fresh ginger, peeled and grated |
2 small dried red chilies, seeded and minced |
1 cup fresh shiitake mushroom, stems removed and sliced |
1/2 cup celery, thinly sliced |
2 tablespoons fish sauce |
3 scallions, trimmed and julienned |
fresh ground black pepper, to taste |
5 (6 ounce) cooked chicken breast halves, skinned, boned and shredded |
4 tablespoons fresly squeezed lime juice |
1 cup fresh cilantro leaves |
1 (8 ounce) package frozen baby corn, thawed |
1/2 cup bean sprouts |
2 teaspoons brown sugar |
1 small dried red chili, seeded and sliced |
4 tablespoons fresh cilantro leaves, minced |
4 tablespoons scallions, minced |
1 lime, cut into wedges |
Directions:
1. In a large Dutch oven, add the chicken stock; bring to a boil.
2. Add the next ten (10) ingredients. Reduce heat to medium-low and simmer for 10 minutes.
3. Stir in the lime juice, cilantro leaves, baby corn, bean sprouts, and brown sugar. Simmer for five (5) minutes more - until soup is thoroughly heated.
4. Laddle soup into warmed individual bowls. Evenly top the soup with the sliced chile, minced cilantro, and minced scallions. Garnish with lime wedges, and serve immediately. SLURP AND ENJOY!
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