Cold-Buster Spicy Thai Chicken Soup

1 quart chicken stock
1 small stalk lemongrass
1 tablespoon minced garlic
1 inch fresh ginger root, grated
3 scallions, sliced, dark green pieces separated
1 large tomato, cut into wedges
1/4 pound white mushrooms (about 5), sliced
1 cup diced cooked chicken
2 tablespoons fish sauce
1 tablespoon chili-garlic sauce
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges

  1. Bring the chicken stock along with 2 cups of water to a boil in a large pot over high heat. Give the lemongrass stalk a good whack with a mallet to open it up and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only, reserve the dark parts for garnish).
  2. When the broth comes to a boil add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce. Allow the soup to come to a boil, then turn off the heat and let rest for 5 minutes. Taste and add additional fish sauce until it is sufficiently salty.
  3. Ladle into soup bowls and top with the reserved dark green scallion slices and a sprinkling of chopped cilantro. Serve with lime wedges for squeezing.

Original Recipes visit: Cold-Buster Spicy Thai Chicken Soup @

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