| This recipe is liked by 0 person(s). |
CHICKEN - Thai Chicken Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Thai Chicken Soup F&W Chef Spike Gjerde says this soup is his family staple. The flavors are bright and the dish is easy to make, especially with store-bought rotisserie chicken. Gjerde adds lemongrass, ginger and plenty of lime to create a broth that's light, tangy and deeply aromatic. INGREDIENTS | |
| 3 quarts | chicken stock or low-sodium broth |
| 1 | lemongrass stalk, cut into 4-inch lengths |
| One 2-inch | fresh ginger, sliced |
| 4 Thai bird chiles | |
| Four 1-inch-thick strips | lime zest |
| 1 large head | cauliflower, broken into small florets |
| 1/2 pound | shiitake mushrooms, stemmed and caps sliced 1/2 inch thick |
| One 13 1/2-ounce can | unsweetened coconut milk |
| 4 cups | shredded cooked chicken |
| 1 cup | frozen shelled edamame, thawed |
| 3/4 cup | fresh lime juice, (from about 5 limes) |
| 1/2 cup | Asian fish sauce |
| Kosher salt | |
| 1/2 cup | chopped cilantro |
INSTRUCTIONS
In a large saucepan, combine the stock with the lemongrass, ginger, chiles and lime zest and bring to a boil. Simmer over moderately low heat for 10 minutes. Strain and return to the saucepan. Discard the solids.
Add the cauliflower, shiitake and coconut milk to the stock and bring to a boil, then simmer over moderate heat until the cauliflower is crisp-tender, about 5 minutes. Add the chicken and edamame and simmer just until heated through, about 2 minutes. Stir in the lime juice and fish sauce and season with salt. Garnish with the cilantro and serve.
MAKE AHEAD
The soup can be refrigerated for up to 2 days.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.