Wednesday, March 12, 2008

Thai Chicken Soup

Serves 6


4 cups chicken stock

2 kaffir lime leaves

1 3-inch piece lemongrass, thinly sliced

1 3-inch piece fresh ginger, peeled and grated

3 scallions, trimmed and julienned

1 teaspoon curry powder

1/2 teaspoon ground cumin

1 small fresh red Thai chile pepper, seed and ribs removed, andsliced crosswise

1 cup shiitake mushrooms, stems removed and sliced

1 tablespoon Thai fish sauce

Coarse salt

1/2 cup thinly sliced carrots

1 cup fresh cilantro leaves, plus more for garnish

1/2 cup bean sprouts

1/2 lime, juiced

Lime wedges for garnish

Mint leaves, for garnish

2 cooked boneless skinless chicken breast halves, shredded


  1. In a medium saucepan, bring chicken stock to a boil.

  2. Add thelime leaves, lemongrass, ginger, scallions, curry powder, cumin,chiles, chicken, mushrooms, and fish sauce.

  3. Reduce heat to medium-lowand simmer for 10 minutes.

  4. Stir in carrots, cilantro, and beansprouts. Simmer for 5 minutes more.

  5. Remove lime leaves, and discard. Season with salt and limejuice.

  6. Ladle soup into shallow soup bowls.

  7. Garnish with cilantro,mint, and lime wedges; serve immediately

No comments: