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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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!
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