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'my Thai' Chicken Soup
 
recipe image
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 6
The ingredients for RSC #6 seemed to lend themselves to thai cooking, and the recent coldspell screamed SOUP out at me...this is the result. Delicious - and a healthful dinner is on the table in half an hour! Some reviewers have said that lemongrass would be nice and it probably would! Can't get it here in Greece so I just made do with what is available.
Ingredients:
5 cups chicken stock
3 pieces peeled fresh ginger, half-inch each
2 garlic cloves, minced
1 teaspoon ground coriander
2 limes, juice and zest of
2 lemons, juice and zest of
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
8 ounces portabella mushrooms, cut in half (or quarters if very large)
4 tablespoons thai fish sauce (or to taste)
8 ounces cherry tomatoes, halved
4 -6 birds eye chiles, chopped roughly (the little red ones)
1 (10 ounce) bag cleaned baby spinach
3/4 cup fresh basil, shredded
lime wedges or lemon wedge
Directions:
1. Place the stock in a saucepan; add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat.
2. Add the diced chicken, mushrooms and fish sauce; simmer slowly, uncovered, for 10 minutes; check and adjust seasoning.
3. Add the tomatoes and chiles and cook for 5 more minutes.
4. Stir in the baby spinach and cook 1 minute longer; discard ginger.
5. Serve, topped with shredded basil; garnish with fresh lime wedges in case you want to squeeze some into your soup.
6. Enjoy!
By RecipeOfHealth.com