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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro. Ingredients:
2 teaspoons peanut oil |
2 cloves garlic, thinly sliced |
2 tablespoons grated fresh ginger root |
1/4 cup chopped lemon grass |
2 teaspoons crushed red pepper |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 skinless, boneless chicken breast halves - cut into thin strips |
1 onion, thinly sliced |
2 cups bok choy, shredded |
4 cups water |
1 (10 ounce) can coconut milk |
1/4 cup fish sauce |
1/4 cup chopped fresh cilantro |
Directions:
1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
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